OUR GROWING METHOD
We grow two types of lentils; green lentils and partridge eye lentils. The seed of the latter comes from Castelluccio di Norcia.
From the first, which are largest, we extract hulled lentils, which are yellow, and more digestible because they have no hull.
The second, which are smaller, dark, varying in color, are eaten as they are (and they get cooked quickly due to their small size).
We sow it (a hundred kilogram per hectare) in March-April, after well preparing the seed bed and passing once or twice with the tines to remove weeds as much as possible. In fact, with spring crops we have problems with weeds that, such as yellow charlock, are likely to hang over the small lentil and suffocate it. Then we thresh it in August.
The lentil crop is crucial to the plan of rotation among crops, as it adds natural nitrogen to the soil.
Then after threshing we are often forced to lay them on a length of cloth in the sun for several days to reduce their moisture, thus preventing them from being attacked by the dreaded weevil.

TRANSFORMATION
The only transformation for “partridge eye” lentils isthe treatment with nitrogen and carbon dioxide to kill weevil eggs, and then the destoner.
Green lentils, in addition, must be hulled.
Indeed, we have developed a complete soup made of 200 grams of broken barley and 100 grams of hulled lentils, mixed up, which therefore includes amino acids and proteins in the right nutritional proportion.

BENEFITS
Lentils are the cheapest source of protein (not coincidentally they are the daily dish in India, dahl): they have more than 20% protein (compared to 10-12% of wheat), in addition to the many vitamins and minerals (especially iron) contained.
To eliminate natural toxins it is always advisable to soak them in water the night before.