Description
The lentil is an annual legume, planted in winter and harvested between July and August. The Quarto dei Greci farm produces a protein-rich and tasty lentil, excellent when cooked in a stew after being soaked. The lentil can be eaten throughout the meal thanks to its high protein content and high microelements such as iron. The Quarto dei Greci farm produces this legume in full sustainability. Pairings: The lentil is a legume used in many typical dishes of the Mediterranean diet, excellent as a culinary habit in diets low in animal-origin proteins. Storage: Cool, dry environment, preferably dark. Processing: At the beginning of spring, the land is plowed, followed by sowing, and then flowering begins. The colors of this legume are pink. Harvesting is done in July; the lentil is placed in small piles and left to dry, followed by threshing and packaging in September. The lentil must be soaked in water before being eaten.