These small lentils grow in one of the most evocative areas of Tuscany, that of Crete. It has a very tasty semi-flavor and very rich in iron and proteins.
We advise you to soak them for at least 4 hours, rinse them, and put them on the fire in cold water, cooking for about 40 minutes, adding salt at the end of cooking.
Excellent with a drizzle of raw extra virgin olive oil, saffron, grated pecorino cheese or stewed with tomato and vegetables, or perfect ingredient for any soup.
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