This brown lentil is smaller than other lentils. The skin is tender and it retains its shape when cooked. And, above all, it is exquisite. In other words: small on the outside, big on the inside.

This Spanish cultivar of green lentil is big and shiny, with a slight brownish tint. It is a good candidate to the ‘Queen of the lentils’ title: not only it cooks well with different types of water, it is also very nutritious and flavourful!

This green lentil is a treasure to be discovered; its speckled green shade should become a staple in all kitchen cupboards: a source of fibre, cooks fast and has a creamy texture without breaking down.

The name says it all. This lentil, originally from the USA, cooks in less time; your meals will be ready and on the table in a record time, so you will have longer to enjoy them.

This pulse has been an amazing discovery: without a skin it is more tender and easier to digest. It also cooks in the blink of an eye. A perfect option to get kids used to pulses and a great alternative for those who don’t digest them well. Excellent to bulk up soups and innovate in the kitchen.

The Lanzarote variety is a small pale green lentil, with a mild flavour. It doesn’t take long to cook and, best of all, it won’t lose its skin, so it is perfect to add to stews or salads.