Lentils From “La Armuña”

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Lentils From “La Armuña”

The Comarca of Armuña (in the Region of Salamanca), is the only one in Spain that has a Specific Denomination of Origin for its lentils, bringing quality distinction and uniqueness. Montes is amongst the companies cultivating these specific lentils, number one in quality for legumes from Castilla, and one of the best in Spain.

Before cooking, the colour is green and slightly roasted; beautiful. After cooking the colour becomes greenish-brown. Amongst their qualities is worth mentioning that they do not break up or lose the skin, even in the case of overcooking. Ideal for a clear and tasty broth, with good taste in mouth. Fleshy and smooth in texture, thin skin and subtle flavor. High performance, as for each kilo used, you can get between 2,600 and 2,700 grams, which represents a difference of 350 grams approx. compared to other lentils .

Content: 4 kg.

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1 other products in the same category:

Chikpeas From“Fuentesaúco”

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Why in GourmetVip - Legumbres Montes

After lots of searching…we finally found it…Eusebio Montes, producing the best legumes of Spain.

Eusebio Montes has founded one of the most charismatic legumes companies of the country; he presents the products under two prestigious brands “Legumbres Montes” and “La Buena Olla”. These brands are hallmarks of the best selection.

The authenticity of the product is guaranteed by the Regulatory Boardsof the corresponding Protected Geographical Indication.

Legumbres Montes, S. L. is a member of the Regulatory Boards:

1. Protected Geographical Indication (PGI) Lenteja de La Armuña.

2. Protected Geographical Indication (PGI) Garbanzo de Fuentesaúco.

3. Protected Geographical Indication (PGI) Garbanzo de Pedrosillo.

These Regulatory Boards provide maximum guarantees of origin, purity and quality.

Legumbres Montes, S. L. has been characterized by maintaining its own commercial and working style,with excellent relationship with their producers of legumes, lasting in many cases over several decades, with commercial ties that have passed even from parents to children.The company has also worked exclusively with top quality products, in order to ensure its subsequent success.

Legumes properties

20% proteins; most of its composition (60-65%) is fibre, vitamins B1, B2 and B3, calcium, minerals and iron, with a low fat content.

These are an excellent source of vegetable protein, because they contain an average of 23% of wealth in it, light in calories when taken as a complement, Cutting unhealthy fats from your diet.

Legumes are one of the healthiest and wise choices in the current diet, both from a nutritional and gastronomic point of view.

They are simple to preserve and to cook. Ideal to keep the line and an excellent health.

When can you start consuming legumes?

Since the Egyptian civilization until our days, chickpeas and lentils have always been present in the Mediterranean diet.

Beans arrived from the New World were incorporated subsequently to the diet, and they would settleright away with force as a new part of the Mediterranean gastronomy.

Legumes are a very important food group from a nutritional point of view. Historically they have been an important component in the Spanish traditional diet, in other Mediterranean countries and also in the middle East.

In Spain, until the 1960s, people consumed legumes almost on a daily basis and this consumption has been declining gradually to be virtually nil due to socio-cultural reasons. At present because of its properties, they fall within healthy food within the concept of "Mediterranean diet".

What are the legumes?

They are those plants that bear fruit in pod. The legumes of consumption more traditional are: Lentils, chickpeas and beans or white beans or pints.

The external appearance of the legumes differs between each other, but its structure is similar, they are dried beans, separated from the pods. The seed is in the interior and contains starch and protein.

How should we consume them?

Legumes are soaked in cold water for approximately 12 hours prior to cook, in order to facilitate the cooking process and the softening of the skin.

Bicarbonate should not be added to the water of soaking to avoid the loss of nutrients (vitamin and mineral) due to the alkaline environment.

The legumes must be cooked in a pressure cooker or in pans of closed airtight, in order to shorten the cooking time and maintain their nutritional value.

Beans should be eaten twice weekly; it is also important not to lose the habit of eating them either in winter or in summer, as part of a salad or accompanied with vegetables.

Natural Cooking of legumes

In general, all the legumes require an entire night of soaking to allow the water to penetrate in its interior and they can be cooked more easily.

Lentils can be cooked directly, although it is recommended to have them in water for four hours. The chickpeas will be allowed to soak at least 8 hours in hot water with salt. A cup of legumes is enough for four people,considering acooking proportion of three cups of water by one of legume.

During the first ten minutes the legumes should boil at high temperature and uncovered (except in the case of lentils), in order to eliminate any toxic element of the outer skin. Salt should not be added until legumes are tender.

After having boiled at high temperature, this has to be reduceds lightly and cover the pan, but not all. A little oil prevents the broth to spill and softens the legumes. If water needs to be added during the cooking, it should be cold water for lentils and beans and hot water for the chickpeas.

In order to facilitate cooking and digestion of legumes you can add a bit of kombu seaweed in the water and a teaspoon of dill, fennel, cumin and caraway.

The onion, carrot and celery give a special flavour to the legumes, so it is interesting to add them during the cooking to flavour the legumes.

Once they are cooked we will keep them in an airtight container in the refrigerator to use them in soups, puree, salads, etc.

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Lentils From “La Armuña”

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