Lentils

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Lentils* - black (beluga)
Beluga lentils thank their name to the round form and the fact that they shine after cooking. because of this, they look like beluga caviar. These lentils have a deep, terrestrial taste and keep their form well during cooking.
Lentils* - brown
Brown lentils are the most common lentil variant. They have a mild taste and are suited for all kinds of dishes at which the lentils have to keep their solidity.
Lentils* - green
Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suited for use in salads or other side dishes.
Lentils*- Dupuy
Lentils are edible seeds of lentil bushes. They are legumes, just like beans and peas. They occur in all kinds of colors and variants.
Split lentils* - red
Red split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curry's and soups.
Split lentils* - yellow (dahl)
Yellow split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curry's and soups.
Vitafood - lentils* - potato* - Stew - 9 x 58 gr.
Green lentils have a strong, characteristic taste. The combination with potatoes and thyme as seasoning makes this a surprising stew.
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