Rich in fiber, mineral salts and vitamins, lentils have been considered, since ancient times, the meat of the poor.
They are legumes belonging to the Papilionaceae family and their history begins many centuries ago.
Lentils (Lens culinaris) derive from pods containing two seeds of the characteristic lens shape whose size and color varies greatly depending on the variety.
They come from an annual herbaceous plant belonging to the legume family.
They possess numerous nutritional properties: proteins, carbohydrates, fibers, vitamin c, potassium, calcium, magnesium, iron, phytic acid and Vitamin B3.