A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Belgium
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Other Names：Black Lentils | Beluga
Product Description：Lentils (Vicia Lens or Lens culinaris) are an edible legume. Lentils are one of mankind's oldest legumes. Cultivation began in the Fertile Crescent during the Neolithic Age around 6000 BC, and it became an important food along with chickpeas and broad beans. Compared with other leguminous foods, lentils are rich in dietary fiber, folic acid, iron, and less lipids. It has become one of the staple foods in many countries in the world, especially in the South Asian subcontinent (Indian Peninsula).
It also appears in the Old Testament in the Book of Genesis, when Esau starved after a failed hunt and was said to have given up his eldest son's birthright to his younger brother Jacob in exchange for the chance to eat lentil stew. Additionally, lentils were found in an Egyptian tomb from the second millennium BC.
In ancient Rome, broad beans were favored and lentils avoided. The ancient Roman cookbook Apicius also lists lentils on the menu.
Today, it is an ingredient used in Indian, Italian and French cuisine, including curries, soups and stews.
Lentils are used in cooking around the world. Lentils are a staple in the cuisine of the Indian subcontinent, and the lentils known as "dhal" (usually with the husks removed) are often cooked into a thick curry, often served with rice or roti. Lentils are often used in stews and soups.
How to cook: Lentils are used in soups or cooked with vegetables.
It can be used as stuffing after steaming, and can also be used as an excellent coloring material when cooking dishes or making lettuce salads. It is rich in nucleic acids, which can give energy to cells and prevent aging. It can be purchased at Nanmen Market or Dihua Street .
Black (Puy) (left), green (center) and red (right) lentils
The word "lens" for lentils is of Classical Roman or Latin origin, possibly from a famous Roman family named Lentulus, just as the surname "Cicero" comes from chickpeas, Cicer arietinum or "Fabia" (as in Quintus Fabius Maximus) from Extracted from broad beans (Vicia faba).
Variety：Beluga: black, bead-like, lens-shaped, almost spherical, named for resemblance to beluga caviar. Called Indianhead in Canada.
Macachiados: big yellow Mexican lentils
Puy lentils (var. puyensis): Small dark speckled blue-green lentil from France with a Protected Designation of Origin name
Alb-Leisa three traditional genotypes of lentils native to the Swabian Jura (Alps) in Germany and protected by the producers' association Öko-Erzeugergemeinschaft Alb-Leisa (engl. "Eco-producer association Alb-Leisa")
Supply Season：Supply throughout the year
#Should Be / Avoided：
The low content of easily digestible starch (5%) and the high content of slowly digestible starch make lentils potentially valuable for diabetics. The remaining 65% of starch is resistant starch classified as RS1. At least 10% of the starch in lentils cannot be digested and absorbed in the small intestine (hence the name "resistant starch"). After the lentils are cooked, additional resistant starch is synthesized from the gelatinized starch during the cooling process.
Split red lentils (size 6 mm)
Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times (and unlike most legumes don't require soaking). Most varieties have a distinctive, earthy flavor.
Lentils with husks remain whole with moderate cooking, while those without husks tend to disintegrate into a thick purée, which may enable various dishes. The composition of lentils leads to a high emulsifying capacity which can be even increased by dough fermentation in bread making.
Notes：Lentils also contain anti-nutritional factors such as trypsin inhibitors and a relatively high phytic acid content. Trypsin is an enzyme involved in digestion, and phytates reduce the bioavailability of dietary minerals. Prolonged soaking, fermentation or sprouting can reduce phytates. Cooking almost completely eliminates trypsin inhibitor activity; sprouting also has an effect.
Lentils, ripe seeds, cooked, boiled, salted
Nutritional value per 100 g (3.5 oz)
Energy 477 kilojoules (114 kcal)
Dietary fiber 7.9g
Vitamin Quantity %DV †
Thiamine (B 1) 15%0.169 mg
Riboflavin (B 2 ) 6%0.073 mg
Niacin (B 3 ) 7% 1.06 mg
Pantothenic Acid (B 5) 13%0.638mg
Vitamin B 6 14% 0.178 mg
Folic acid (B 9) 45% 181 mcg
Vitamin B 12 0%0 mcg
Vitamin C 2% 1.5 mg
Vitamin D 0%0 International Units
Vitamin E 1% 0.11 mg
Vitamin K 2% 1.7 micrograms
Mineral Quantity %DV †
Calcium 2% 19 mg
Copper 13% 0.251 mg
Iron 25% 3.3 mg
Magnesium 10% 36 mg
Manganese 24% 0.494 mg
Phosphorus 26% 180 mg
Potassium 8% 369 mg
Toner cartridge 4% 2.8 micrograms
Sodium 16% 238 mg
Zinc 13% 1.27 mg
Other ingredients quantity
Link to full USDA database entry
µg = microgram • mg = milligram
IU = International Unit
†Percents are approximate based on U.S. adult recommendations.
Boiled lentils contain 70% water, 20% carbohydrates, 9% protein, and 0.4% fat (table). A reference amount of 100 grams (3 + 1 ⁄ 2 oz), cooked lentils (boiled; variety not specified) provides 114 calories and is folate (45% DV), iron (25% DV), iron (25% Rich sources of DV (20% or more), folate (45% DV), iron (25% DV), thiamine (15% DV), pantothenic acid (13% DV), vitamin B 6 (14% DV), magnesium (10% DV), copper (13% DV) and a good source of vitamins (10% DV). Zinc (13%) (Table). Lentils contain carotenoids, lutein , zeaxanthin and polyunsaturated fatty acids.
Lentils are used in many different dishes around the world. Lentil dishes are most common in South Asia, the Mediterranean region, West Asia and Latin America.
In the Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the daily diet and is eaten with rice and roti. Boiled lentils and lentil soup are used to thicken most vegetarian curries. They are also used as fillings for dal parathas and puri for breakfast or snacks. Lentils are also used in many regional sweet varieties. Lentil flour is used to prepare several different varieties of bread, such as papaya bread.
They are often mixed with rice, and the cooking times for both are similar. In Levantine countries, lentil and rice dishes are called mujaddara or mejadra. In Iran, rice and lentils are served with fried raisins; the dish is called adas polo. Rice and lentils are also cooked together to make khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish made in Egypt, kushari, is considered one of the two national dishes.
In Europe and North and South America, lentils are used to make a cheap and nutritious soup, sometimes mixed with chicken or pork. In Western countries, cooked lentils are often used in salads.  In Italy, the traditional dish on New Year's Eve is Cotechino with lentils.
In Ethiopia, lentils are commonly eaten in a stew called kik or kik wot, which is one of the dishes that is eaten alongside Ethiopia's national dish, Injera flatbread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopians feed to their babies.
Lentils were a staple of the ancient Iranian diet, and they consumed them daily in the form of a stew, topped with rice.
Dal tadka (lentil soup)
White whale lentils are a kind of small black lentils that are named because they are similar to White Whale Sauce. Unlike red lentils and yellow lentils, black and white lentils maintain their shape and chewy texture during cooking. They taste delicate and very good at absorb other flavors.
Little lentils are very suitable for adding foods in salads or as meat. But the best way to enjoy lentils is to boil it in water or your choice of broth, and add your own spices and vanilla mixtures!
Suggested Eating Method：
Cracking red lentils (size 6 mm)
Small lentils can be soaked, sprouted, fried, baked or cooked -this is the most common preparation method.  The cooking time required for the seeds is 10 to 40 minutes, depending on the variety; small varieties of shell, such as common red lentils, require short cooking time (and unlike most beans, do not need to soak To. Most varieties have a unique soil flavor. The small lentils with shells are still complete after cooking, and those small lentils without shell are often broken down into thick mud and can be used to make various dishes. The ingredients of small lentils have high emulsification capabilities, and they can even improve their emulsification ability through the fermentation of the dough in bread.
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