When it is cold or the weather is not good, you always want a plate with a spoon. Of those that make you warm; It is a classic. Potatoes a la Riojana, garlic soup, cooked, fabada ... or some lentils. Especially in Spain, which is the European country with the highest consumption of legumes. The latter, if they are of the highest quality and local product, the better. For that you can visit Castilla y Leon, one of the autonomous communities with the highest production of this legume. The variety of Lentil from La Armuña with PGI, riding a SalamancaIt is one of the ones with the most nutritional values. Do you want to know a little more about her? Keep reading!
How is it?
Its characteristics make the Lentil from La Armuña one of the most - if not the most - healthy for consumption. Especially for its high content in proteins, since according to some studies the quality of this is superior to all the others -thanks to the essential amino acids-. In addition, by its appearance, it is quite recognizable: it has a color Verde very specific. Also the fiber, iron and calcium that this legume contains make it the best option when choosing lentils.
In the same way, when it is cooked, it stands out because it does not fall apart as another type can and, in addition, it has a fine texture that combines perfectly with the smoothness that it provides to the palate. This makes it a great alternative to other foods when it comes to maintaining a balanced and rich diet.
PGI Lentil from Armuña
When a product is natural, noticeable. Its flavor does not bear any similarity to one that is processed or not treated with the respect it requires. That is why this legume is so special. Directly from the north of Salamanca, in The Armuña, everything that comes out of there is properly packaged with the seal of Protected Geographical Indication (PGI) that guarantees its origin and quality. Because that's the way it is: both its production and its storage, preparation and packaging take place in the same Salamanca region.
What is special about this area? Well, mainly, the tradition. The cultivation of lentils has been linked to this region for a long time. In fact, so much so that this activity appears in different treatises on cooking and agriculture along the history. The climate is continental, that is, with cold winters and hot and dry summers, something that favors its cultivation.
La sowing of this vegetables takes place in autumn, if possible October; and it is basically a rainfed crop. On the other hand, the harvest takes place in June or July. Once the lentils are obtained, they undergo an exhaustive control process to ensure the highest level. Salamanca, although mainly noted for its SausagesIt has that special hole for the lentil that bears the name of the northern region.
Traditional and avant-garde cuisine
La Lentil from La Armuña has a prestige that has been earned after years and years of production of first quality. Therefore, it is not surprising that, with these characteristics and that flavor, they have led to all kinds of recipes. The lentils stewed, with chorizo or with rice They are the most typical, but their consumption does not have to be limited to classic winter dishes. The truth is that legume salads are a very easy and tasty alternative to continue eating them even in summer or spring.
In addition, as with all traditional products, it has to be reinvented to adapt to new times. Some avant-garde dishes that have this legume as the main ingredient are a pil-pil with cod and carabinieri (by David Martín Berrocal) or some lentils with lobster on a base of rice and seafood (by Luis Nieto Martín).
It is, in short, a safe bet, both for what it can provide you nutritionally and for its taste and quality. Not in vain is it one of the best considered of the entire national scene. In a more traditional or modern format, the Lentil from La Armuña with IGP It is one of those products that does not go out of style. Have you tried it yet?
