The dried lentils of Agricola Locci are the result of the Umbrian agricultural tradition. Lentils have been grown and processed according to the ancient peasant tradition of colfiorito. 100% Umbria.
- Harvest location
- Average altitude
- 250 m slm
- lens culinaris medikus
- Sowing period
- October and November
- Harvest period
- July and August
Average nutritional values per 100g of product:
Energy: 1219Kj - 291Kcal; Fats: 1g, of which saturates 0g; Carbohydrates: 51.1g; of which sugars: 1.8g; Fiber: 13.8g; Proteins: 22.7g; Salt: 8mg; Water: 11.4g
Food subject to natural weight loss. It may contain traces of GLUTEN.
Produced and packaged for Agricola Locci at: Fraz. Protte di Spoleto 38, 06049 Spoleto (PG) ITALY
Umbrian Tradition recipe
VEGETARIAN LENTIL SOUP
250g lentils - 1 onion - extra virgin olive oil to season - small bunch fresh parsley - 1 rosemary branch - salt and black pepper to season - 1 tbsp plain flour
Place lentils in a large bowl of fresh water overnight. Drain and place in a large pot of salted boiling water, adding rosemary and parsley. Cook for approximately 15 minutes. In a pan add olive oil and brown the chopped onion until it is golden in colour. Add the plain flour and stir well. Drain the lentils, keeping aside the broth, and add them to the onion.
Mix well and season with salt and black pepper. Continue to stir while the lentils gather up the flavours, then add the broth you set aside and complete the cooking.