Du Puy Lentils

Photo: flickr user inuyaki.com

About

Small, dark green legumes grown in the Auvergne at Le Puy. They have a great texture and an earthy, nutty flavor.

Information

Other names: Puy Lentils, French Green Lentils, Lentilles du Puy

Translations: Du Puy Lēcas, Du Puy Lęšiai, Du Puy Linte, Du Puy Leća, Du Puy Đậu lăng, Du Puy Soczewica, Du Puy linzen, Du Puy दाल, Du Puy lentilhas, Дю Пюи Чечевица, Φακές du Puy, دو بوي العدس, 뒤이 퓌이 렌즈콩, Du Puy Čočka, Du Puy Lentil, 迪皮扁豆, Du Puy Llenties, Du Puy Leča, Du Puy Šošovka, Lenticchie Du Puy, דו פוי עדשים, Du Linser Puy, Ду Пуи Сочиво, ドゥはピュイレンズ豆, Lentilles du Puy, Du Puy-Linsen, Du Puy Linser, Du Lentils Puy, Du Puy Lentejas, Дю Пюі Сочевиця, Du Puy linssit, Du Puy Леща

Physical Description

Du Puy lentils are greenish-blue and spotted in appearance. They keep a firm texture, even after cooked.

Colors: Du Puy lentils can be pale, blueish-green or spotted greenish-brown in color, and tend to have a glossy sheen.

Tasting Notes

Flavors: Earthy, nutty & peppery flavor

Selecting and Buying

Buying: When buying Du Puy lentils, look at the packaging to ensure their designation as true Du Puy lentils. Only lentils grown in that specific area, and adhere to certain growing specifications, receive the designation of AOC (appellation d'origine controlée).

Procuring: The traditional growing area for Du Puy lentils was the le Puy region of south central France in volcanic soil, usually without fertilizer or without being watered. They are also grown in North America and Italy.

Preparation and Use

There is no need to soak lentils before cooking them. After rinsing the lentils, cook them in a heavy pot, covered with water. Use three cups of water for each cup of lentils. Bring them to a boil, then simmer until done (about 15-20 minutes). These lentils are very good to use in salads since they keep their firmness, even after cooking.

Cleaning: Before cooking lentils, always rinse them first and pick out any small stones or other debris that may remain.