Lentils, French Green (DuPuy)

Lens culinaris

Origin / Harvest:

• USA / September–October
• Canada / September–October

Description & History

Lentils, a favorite in soups and vegetarian dishes, come in dozens of varieties and colors. They are considered one of the earliest cultivated crops and native to the Nile, Tigris, and Euphrates Valleys in the Middle East (a.k.a the Fertile Crescent) as early as 6,000 B.C. Naturally eaten before domestication, remains of charred wild lentils have been found in Greek caves dating back to 11,000 B.C. Now this versatile legume is cultivated in many parts of the world and a core ingredient in world cuisine.

French green lentils are also known as Du Puy lentils after the Le Puy region in France where they were originally cultivated. These large lentils have a distinctive deep green color with steel blue or purple speckles.

Uses

Renowned for their deep rich flavor and firm texture, french green lentils are excellent in salads and vegetable dishes. In the French tradition, these lentils are often stewed with sausage or other flavorful meats. Served cold, french green lentils acquire a firmer texture and are popular in salads or as a side dish.

Nutrition

French green lentils are low in fat and an excellent source of cholesterol–lowering fiber. They are also an excellent source of folate and a good source of potassium, iron, and phosphorus.

French Green Lentils