La Armuña lentils are the ripe, dried fruit separated from the pod of leguminous plants of the Lens culinaris medius; species, and, in particular, the variety called Rubia de La Armuña.
They are planted in autumn, preferably in October, and are harvested at the end of June or beginning of the month of July. For planting, between 120kg and 130kg of seeds are used per hectare. They are light green, at times jasper coloured, and they can reach up to 9 millimetres in size. Their shape is not regular, they are usually flatter than other varieties and are fine and slippery to the touch. They are also characterised by their lack of skin when cooked, allowing the skin to be confused with the pulp when it is eaten, giving them an even texture and butteriness on the palate. As for their nutritional properties, the most notable are their richness in proteins, fibre, iron and calcium, in greater quantities in other lentils.
The area of production for La Armuña lentils is made up of 38 municipalities in the province of Salamanca, north of the capital and the border with the province of Zamora. The county of La Armuña is in the so-called tertiary basin of the Duero, at an average altitude of between 800 and 900 metres.
Energy - Gemiddeld
Cholesterol - 0
Rich in carbohydrates and fibre.
All year round.
Rosé wines and crianza and young reds depending on the method of preparation and the strength of the condiments with which they are prepared.
Lentils Alto Aragón style
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