Lentils - Import export

LENTIL We offer the highest variety of lentils to dear customers who live in any corner of the world. This range of lentils is widely used in making delicious lentil soup recipes and is very popular. The lentils we export and supply are supplied at nominal prices.

Moisture - up to 14% Weed impurity - max 2 % Grain admixture - max 2 % Broken grains - max 5 % Packing: in bulk, bags of 25, 50 kg, big run. Shipping Terms: FCA, DAP, CIF, FOB

Composition: green lentils, drinking water Proteins - 22 g Salt - 0.05 g Fats - 1.3 g Carbohydrates - 48.15 g Energy value per 100 g of product – 294 kcal (1234 kJ)

Ingredients: Beluga black lentils, drinking water Proteins - 25 g Salt - 0.055 g Fats - 2 g Carbohydrates - 41 g Energy value per 100 g of product – 295 kcal (1235 kJ)

Ingredients: red lentils, drinking water Proteins - 24 g Salt - 0.05 g Fats - 1.5 g Carbohydrates - 46.3 g Energy value per 100 g of product – 294 kcal (1234 kJ)

Ingredients: red lentils, corn flour, Himalayan salt Nutritional value per 100 g of the product: Proteins - 14.95 g Salt - 0.15 g Fiber - 5.27 g Fats - 0.98 g Carbohydrates - 59.6 g Energy value per 100 g of product – 345 kcal (1444 kJ)

The product may contain traces of gluten. Energy value: Per 100 g of dry product: Calorie content 1486.6 kJ/ kJ (350.2 kcal/kcal) Fats 1.4 g/g - 0.2 g/g of saturated fatty acids Carbohydrates 61.5 g/g - 3.2 g/g of sugar Proteins 22.9 g/g Salt 0.3 g/g

This salad will be a great dish for any table and can be a complete meal or a side dish to the main dishes of meat and fish. Loose lentils with cottage cheese, the pleasant aroma of dill with coriander and a light garlic spiciness also go well with boiled rice.

A mixture of legumes (91.0%) (small pea groats, small-seeded red lentils), dried vegetables (in a variable proportion: onions, tomatoes, sweet pepper, garlic, parsley root), a mixture of dried herbs (in a variable proportion: green parsley, basil), ground paprika (0.8%), a mixture of ground spices (black pepper and allspice).

Pour at least 1 liter of water into the pan and bring to a boil. Put a bag of cereal into it, add salt and cook over low heat without a lid for 35-40 minutes. Pull out the bag, hooking it by the loop with a fork. Let the water drain. Open the bag by tearing it or cutting it with scissors. Put the finished cereal on a plate and season to taste.