Origin: Norcia, Umbria – Italy
Size: 500 g
Black Lentils are one of the tastiest excellences of the Umbrian agricultural tradition. Small, dark and shiny as pearls, these lentils are born in the fertile soils of the Norcia plateau, at over 600 meters above sea level, where the pure air and the mountain soil give them an intense and aromatic flavor.
Appreciated for their thin skin and quick cooking, black lentils maintain a compact consistency and an unmistakable aroma, which tells all the genuineness of Norcia cuisine.
Nutritional properties and how to use
These lentils are rich in vegetable protein and fiber, iron and magnesium, natural antioxidants. In practice, black lentils are a true Umbrian superfood, excellent for those looking for a balanced and natural diet, without sacrificing the authentic taste of tradition.
How to store them
As with all our legumes and cereals, it is sufficient to store them in a cool and dry place, away from humidity to ensure that they do not perish, but remember that it is an artisanal and 100% natural product, without additives or preservatives.
Why choose them
- Grown and harvested in the heart of the Valnerina
- Genuine and sustainable product
- Easy to cook, full of taste and health
- Ideal for simple dishes or refined recipes
Ideas in the kitchen
Perfect for soups, side dishes or warm salads, the Black Lentils of Norcia are versatile and nutritious.
They don’t need to be soaked and cook in around 25–30 minutes, retaining their deep colour and velvety texture.
Rustic black lentil soup: sauté celery, carrot and onion, add lentils with vegetable broth and a sprig of rosemary. Cook until the soup becomes creamy, then season with extra virgin olive oil and toasted bread.
Warm salad with black lentils and vegetables: cook the lentils, then add them to diced tomatoes, red onion and a touch of fresh basil. Season with oil, salt and balsamic vinegar — light, nutritious and perfect even cold.
The Black Lentils of Norcia of Norcineria Laudani are a small treasure of taste and tradition: simple to prepare, rich in history and irresistibly Umbrian.
Gourmet tip: serve them warm with a drizzle of extra virgin olive oil from Valnerina and a splash of lemon juice — simply irresistible.
