LENTIL FLOUR “Mignon” Variety

LENTIL FLOUR of the “mignon” variety (produced and milled with natural stone in Sicily) Excellent for making lentil cream soup or as a “thickening” condiment for example in clam or mussel soutè or in fish soups. 5% lentil flour improves both the physical and organoleptic properties of the food. It is widely used in the formulation of totally vegetable doughs and therefore suitable for the vegan diet. Lentil flour provides excellent concentrations of fiber and has no traces of cholesterol. Furthermore, thanks to its typical chemical composition, it boasts a low glycemic index, therefore (in the right portions) it has the ability to stimulate insulin secretion little compared to many other foods in the same category.