BIOLOGICAL CHARACTERISTICS
The lentil from La Armuña belongs to the variety "Rubia de La Armuña" (Lens Culinaris Medikus)
This is a cycle plant, thin, almost erect, with a 15-50 cm (6-19 inches) pubescent stalk. The leaves have a 40-50 mm (1,5-1,9 inches) rachis with 10-16 leaflets; the upper leaves have leaf tendrils. The flower peduncle has 1-3 buds, rarely 4, very small, white or blue coloured. Diamond-shaped fruits 6-20 mm long, containing 1-2 seeds, rarely 3. Yellow seedling cotyledon.

SENSORY PROFILE
The lentil from La Armuña is characterized for its light green colour with some speckled and spotted seeds. This green is even stronger than the one in similar Castilian lentils due to the harvest system. Its "lens" shape, as its scientific name indicates, is not always regular and it is flattener than other kind, with a sharper upper edge. To the touch, this lentil is extremely thin and smooth.
Once cooked, its outstanding qualities are the lack of foliar loss, the thinness of its husk and how gladly the body and the husk mix up when eaten, the homogeneity of its texture and the excellent smoothness it brings to the palate. The juice it produces is light-tinted, which is the mark of a quality lentil. To conclude, its unique flavour, even without any seasoning, is a pleasure.

The lentil from La Armuña is the top of its kind. A pleasure to our palates. A dish in the Mediterranean diet full of flavour, qualities and vitamins; a product, not easily matched by other lentils, which qualities you can find in the PACKAGED, PRECOOKED and BOILED lentils of LEGUMER PRECOCINADOS.
The lentil is nowadays a basic product in our diet. It is not only a traditional, homemade recipe but also a top-class dish in the best restaurants. Our aim being to keep this traditional product in the position it deserves and to make it easy for the consumer to cook traditional dishes, we present LEGUMER products.
The lentil has been part of our everyday diet for thousands of years. Past cultures introduced and strengthened the presence of pulses in our diet, as a consequence of the increasing urban settlement of the population, which made it possible and necessary for the agriculture to develop from a basic organisation that we still follow.

The Egyptian civilization is pointed as the first to practise extensive and controlled cultivation of lentils. In Egypt, the lentil was a common meal. We find the lentil in history books across Mesopotamia, Persia, India, China, Greece, Rome, Pre-Columbian America, and more. In our country, the oldest found reference to the lentil points to "El Argar" culture: the lentil was grown in a former necropolis located close to Antas, the Roman name to the city of Almería, in Andalucía.
The Phoenician and Greek settlements together with the trading exerted great influence in the eating habits of the population settled in Hispania.

NUTRITIONAL VALUE
Several reports confirm that the lentil from La Armuña easily digests. It has an estimated 85-95% digestibility. This lentil is even recommended to people who have developed stomach ulcers as well as to prevent cardiovascular diseases. It is neither fattening nor hard to digest. Furthermore, it is a daily source of proteins, fibre, calcium and magnesium. As we said, it is the top of its kind.
Having earned its own name, this is without a doubt the best quality lentil among other kinds.
As regards to its nutritional content, the lentil of La Armuña stands out for its proteins, fibre, iron and calcium among the other lentils. It is important to point out that the quality of its proteins has an added biological value due to the essential amino acids in the variety of La Armuña.