Lentil flour is produced by gently grinding hulled lentils. It is a natural source of plant-based protein, fibre and trace elements such as zinc. Depending on the variety, the product varies in colour, taste and suitability for different uses. Lentil flour is primarily used in baked goods, doughs, meat alternatives and pasta – including in vegan, vegetarian and low-carb recipes.

In addition to standard types, starch-enriched varieties are also available.

Quality:organic, conventional

Origin: France, Germany, Eastern Europe

Sectors: Food

Characteristics:gluten-free, vegan, hypoallergenic

Protein content:approx. 20–30 %