Small Green Lentils

Small green lentils are a prized quality that does not require soaking, ready to be boiled and enjoyed. They are grown in Italy according to organic farming. Small green lentils have a delicate taste, particularly tender they are perfect for soups and side dishes.


Parisi Small Green Lentils

They arise from an annual herbaceous plant belonging to the legume family. Lentils (Lens culinaris) are derived from pods containing two characteristic lens-shaped seeds whose size and color vary widely depending on the variety. There are different types of lentils:

  • Brown lentil;
  • The red lentil or “Egyptian lentil.”
  • The green lentil;
  • The coral or pink lentil;
  • Blond lentil;
  • The black lentil.

Small green lentils, like all others, are grown in more than 50 countries. These legumes possess numerous nutritional properties. Let’s find out some of them:

Protein: The protein content is good for vegetarian or vegan people;

Carbohydrates: the main carbohydrate found in lentils is starch, which accounts for 50% of the total calorie content;

Fiber: The good fiber content of lentils improves satiety, intestinal transit, and reduces the absorption of simple sugars and fats, especially cholesterol;

Vitamin C: antioxidant par excellence, very common in fruits and vegetables, is an essential co-factor in the synthesis of proteins and hormones, contributes to the protection of cells from oxidative stress, normal function of the immune system;

Potassium: Lentils are an excellent source of potassium, the essential mineral involved in blood pressure control, cardiac health, nerve transmission, and water-salt exchange at the cellular level;

Calcium: is the most abundant mineral in our bodies, essential for bones, muscles and nerves;

Magnesium: Plays an important role in muscle contractions, nervous system functioning, and regulating water-salt balance;

Vitamin B3 (Niacin): useful for digestive functions, in cardiovascular and dermatological diseases;

Iron: component of hemoglobin, the globular protein that transports oxygen to body tissues;

Phytic acid: present in all edible seeds, phytic acid impairs the absorption of various minerals such as iron and zinc. Its amount is reduced by soaking, germination and fermentation of lentils.


Store our peanuts in cool, dry places, away from sources of heat and moisture.


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