Beluga lentils are also called "caviar lenses" because they are black and shiny. They are also considered very classy taste. Beluga lentils develop a nutty flavor reminiscent of chestnuts during cooking.

Beluga lentils do not disintegrate during cooking and are therefore outstandingly suitable for lens salads, as a garnish, for risotto or for the preparation of spreads. The cooking time is 20-30 minutes, without prior soaking. They are often used as a contrast to white fish or pasta dishes.

Lenses contain a lot of protein and B vitamins.

The beluga lentils for Chiemgau grain come exclusively from our own lands of Biofeldern in Chiemgau. A special feature, because there is very little lenses from Germany!

We build our products in a sustainable crop rotation at which soil life and biodiversity protects and promotes. Treatment of harvested lens to the final bag is done very carefully and gently by hand.