It is a small, inconspicuous lens with a wonderful taste. The high protein content and proportion of trace elements makes them particularly valuable. Ideal for lentil dishes, such as lentil soup, lentils with "Spätzle", a lentil salad or savory patties sprouts. Content: 500 g
€1.00 - €6.00
There are 24 products.
Dried chickpeas from Italy - why from far and wide, from India or Australia import, if the chickpeas grow on the other side of the Alps? Keep it local (or at least European). The culinary offer of chickpeas a lot to. You can be versatile in the Asian-Oriental cuisine use. Salads and stews are especially tasty. Content: 500 g
The black chickpeas (also known as Desi or Kala Chana is known) are a smaller type of the well-known pale yellow chickpea. In taste they are similar to their larger Relatives. The nutrient-rich's Desi chickpea is an important protein supplier for the vegetarian and vegan cuisine. Content: 500 g
Mung Dal of Seyfried in organic quality, which are halved yellow mung beans and peeled - a classic in the Indian and Ayurvedic cuisine. Mung Dal has a relatively short cooking time and is characterized by a fine Aroma. Content: 500 g
The fine red lenses are in Ayurveda known as Masoor Dal. Red lentils or Masoor Dal is available in Indian and Ayurvedic cuisine is particularly popular. The red lentils cook pretty quickly, so that you can prepare in a short time a delicious Dal. Content: 500 g
Urdbohnen characterized by a strong, rich taste. Like all legumes, they are particularly rich in proteins and are recommended for the vegetarian and vegan diet. Urdbohnen form the basis of many Indian dishes and side dishes. They will be used, depending on the degree of processing, preferably in South Indian dishes like Idli, Dosa, Vada, Poppadoms and...
The wonderfully creamy boiling lentils are characterized by their strong, spicy aroma. They are grown in the Castilla-La Mancha wetlands in Spain by the farmer Angel Moral. The area declared a biosphere reserve by UNESCO in 1980 serves as a habitat for many species of birds. The ecological cultivation of the lentils promotes bio-diversity and at the same...
Chickpeas have a high protein content and are particularly versatile, e.g. as an accompaniment to Couscous, soup, patties, Bread or deep-fried Falafel balls. Chickpeas, due to the dry climate in the Mediterranean region and the Middle East, the best growing conditions. Content: 500 g
Biodiversity and sustainability are for the Kalmenhof not empty words. Thus, the Alb-lenses are supplied with selected natural products and subtle energies. And you can taste it! Ideal for lentil dishes, such as lentil soup, lentils with "Spätzle", a lentil salad or savory patties sprouts. Content: 500 g
With their incomparable taste, they are ideal as a Supplement to cereal products to form appealing a decorative contrast to the bright food. Beluga lentils can also be used for stews, sandwich spreads, salads and as a garnish. Content: 500 g
The Château lens has a delicate Aroma and a beautiful look. The French lenses places is a delicacy to pasta and rice. In addition, delicious bread can be spreads from the Château lenses prepare. Content: 500 g
Urdbohnen for the Indian and Ayurvedic cuisine. fits in South Indian dishes like Idli, Dosa, Vada, Poppadoms and spicy Curries, Dal - as the famous Makhani - soups or salads. Content: 500 g
Urdbohnen characterized by a strong, rich taste. Like all legumes, they are particularly rich in proteins and are recommended for the vegetarian and vegan diet. Content: 500 g DE-ÖKO-003Non-EU-agriculture
In India red lentils as Dhal are cooked a staple food and have some leisure or restaurant visitors pleased. They are peeled, makes them particularly easy to digest, however, the red lentils, you can no longer germinate. Content: 500 g
Chana Dal is a staple in Ayurvedic and Indian cuisine and is usually prepared with Ghee, spices and vegetables of the season and pur or rice served. It tastes like the chickpea itself is mild and slightly nutty. Content: 500 g