Large, tasty and compact, Villalba lentils are also famous for their excellent organoleptic characteristics.
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Lentils have a larger diameter of the seeds than other types of lentils; it has a high resistance to flaking during cooking. Villalba lentils are recognized as a traditional agri-food product by the Ministry of Agriculture and Forestry, and known throughout the world for its numerous nutritional properties (with a very significant protein and iron content). The local ecotype takes its name from the village of Villalba (CL), in which it represents a traditional production. Most likely, it corresponds to the “common blonde lentil” variety.
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