Caviar Lentils

Our aim is to conserve the finest and tastiest vegetables both from the domestic and the international markets. These lentils are imported fresh into Spain during the harvest in which they are picked, they are not harvested in large quantities and this means that they are not as popular as the Castellana variety.

The name of "Caviar" comes from the colour and the size they have when raw: each lentil is black and measures approximately 3 x 2 mm. (diameter and thickness).

The main feature that made us decide on this variety of lentil is its fineness. At first we hesitated to choose it because of its colour since when the cooking process is over the black colour of the juice stands out from the pans. But people who eat them soon get used to the colour, given that the raw material is black lentil then it is logical that the juice should be dyed and the pulse should become lighter.

Conservation: Boiled in water with a touch of salt, and sterilised at 120º C, without conservatives or additives of any kind.

Suggestions for eating: Apart from the normal way of casseroling-stewing with meat, in Summer these lentils may be eaten cold forming part of any traditional salad dish. Accompanied by a cod carpaccio they also make a delicious dish.