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French Green Lentils

French Green Lentils are a highly sought-after deep green variety of lentils known for their peppery flavor, high protein content and sturdy structure, which holds up through cooking. While originally grown in the Puy region of France, they are now also produced in Italy and North America.

  • Firm texture that holds its shape

  • Approximately 3/16" in diameter

  • Robust, peppery flavor

  • Price: $26.45
    $0.07 / Ounce

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    Suggested uses

  • Include in hearty and warming soups and stews

  • Toss with salads or use to stuff vegetables

  • Pair with lamb, salmon and duck confit

  • Basic prep

    Carefully sort lentils and rinse thoroughly. Bring 4 cups water to boil in saucepan. Slowly stir in 1 cup lentils. Reduce heat to a simmer. Cook until lentils are still firm but cooked through. Do not overcook about 18 minutes. Drain lentils and rinse with cold water. Season with salt. Refrigerate until serving.

    Storage & handling

    Store in a cool, dry place.


    French Green Lentils.

    French green lentils (Lens esculenta) are a highly sought-after variety of lentils that are firm and exceptionally good at holding their shape. They have a deep green color with a subtle mottled pattern and a robust, peppery flavor. Often regarded as the most desirable and delicate of the lentils, they originated in the volcanic soils of the Puy region of France, and are now grown in North America and Italy as well. The bushy, annual plant is a member of the legume family, growing about 16 inches tall with seed-producing pods. The dried seeds stored within those pods are the lentils themselves. After their dull-colored seed coat is removed, these vibrant, low-maintenance pearls are revealed to provide fast, easy cooking and quality nutrient supply.

    Lentils are part of a family of legumes, collectively known as pulses, which also includes dried peas and chickpeas. The lentil is one of the oldest cultivated legumes, even being mentioned in the Hebrew Bible. It is believed to be native to southwestern Asia and northern Syria. Unlike beans, lentils do not need to be soaked and therefore cook much faster. They are often paired with grains or rice to provide a complete protein. Rice and lentils make up the popular Indian dish "khichdi," as well as one of the national dishes of Egypt, "kushari." About a quarter of lentil production is from India, most of which is consumed by its domestic market. In addition to high protein and fiber content, the lentil is also packed with iron, zinc, potassium and magnesium and folate.

    Classic recipe

    French Green Lentil Salad with Goat Cheese

    A deceptively simple lentil salad bursts with flavor when prepared with our peppery French Green Lentils, fruity olive oil and just-tender sautéed vegetables. This classic Parisian salad is rendered even more elegant by the addition of creamy goat cheese as a garnish.