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Whole sloe black lentils grown by the Desforges brothers on their family farm in the fertile land between the Seine and Loire. These small lentils hold their shape and have a distinctively aromatic flavour. You won't find better than these black lentils grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France. We're excited to be working with the Desforges brothers to bring some of their superb organic pulses across the Channel, less of a journey than some of our Scottish organic fava have to travel! The Ferme des 3 Rois was converted by Jérémy and Jonathan to organic production and diverse cropping in 2020. |
The black “Beluga” lentil variety grows best in dry chalky soils, thriving in central France.
No need to soak! Place in a pan, cover with water or stock, bring to the boil then simmer for 15-20 minutes until soft. Add more water if needed. Or add directly to stews etc.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.
Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.
Black Lentils
No Allergens
| Typical values |
Per 100g |
| Energy | 1331kJ (318kcal) |
| Fat | 1.3g |
| of which saturates | 0.1g |
| Carbohydrate | 51g |
| of which sugars | 1.3g |
| Fibre | 7.6g |
| Protein | 25g |
| Salt | 0.5g |
A variety of Lens culinaris lentil.
Grown in France.
Suitable for vegans and vegetarians.
