Morga Lentils Black Beluga Organic
500 gOnly 4 pieces in stock at supplier
Product details
Beluga Lentil Salad:
100g beluga lentils, 1/2 tsp sea salt fine, 2 tbsp omega 3+6 oil organic or optional tree nut oil cold pressed organic, 4 tbsp aceto balsamic, 1 clove garlic or 1 small onion.
Garnish: a few ruccula leaves
Cook the beluga lentils without soaking in plenty of water for about 35 min. At about 25 min. cooking time, add 1/2 tsp. sea salt finely. In the meantime, peel and finely dice the garlic clove or the small onion.
Drain the beluga lentils and mix with the oil and the aceto balsamico. Add the garlic or onion cubes. Let it infuse well, garnish with rucula leaves and serve.
Black lentils from organic production.
Holle black beluga lentils in organic quality. Nutritional values: Nutritional values 100 g Fat 1.4 g Carbohydrates 51 g Protein 24 g Energy 1327 kJ / 313kcal Ingredients: Black lentils from North America.
Variety of legume | Black lenses |
Diet | Vegan |
Origin | Switzerland |
Weight | 500 g |
Item number | 8728615 |
Manufacturer | Morga |
Category | Legumes |
Manufacturer No. | 103270 |
Release date | 17.5.2018 |
External links |
Variety of legume | Black lenses |
Description | Lenses |
Diet | Vegan |
Origin | Switzerland |
CO₂ emissions | 0.32 kg |
Climate contribution | CHF 0.11 |
Energy in kcal | 322 kcal |
Energy in kJ | 1350 kJ |
Fat | 1.40 g |
thereof saturated fatty acids | 0.20 g |
Carbohydrates | 51 g |
thereof sugar | 1 g |
Fiber | 0 g |
Protein | 24 g |
Salt | 0.02 g |
Packaging type | sac |
Scope of delivery | 500g organic lentils black Beluga organic |
Weight | 500 g |
Address | Digitec Galaxus AG, Pfingstweidstrasse 60b, CH‑8005 Zurich |
Length | 18.40 cm |
Width | 10.20 cm |
Height | 5 cm |
Weight | 505 g |
Ingredients | Lentils* black (Beluga) *from organic farming. |
Instructions for use | Beluga lentil salad: 100g beluga lentils, 1/2 tsp fine sea salt, 2 tbsp organic omega 3+6 oil or optionally organic cold-pressed walnut oil, 4 tbsp balsamic vinegar, 1 clove of garlic or 1 small onion. Garnish: a few ruccula leaves Cook the beluga lentils in plenty of water for approx. 35 mins. without soaking. After about 25 mins. cooking time, add 1/2 tsp. fine sea salt. In the meantime, peel and finely dice the garlic clove or small onion. Drain the beluga lentils and mix with the oil and balsamic vinegar. Add the diced garlic or onion. Allow to infuse well, garnish with rocket leaves and serve. |