Why are Green lentils du Puy the best?

The Green lentils du Puy have a thinner skin, are firmer, and have a more pronounced taste than other varieties of lentils and even other French green lentils or others.

It is this difference in taste and texture that has earned it the Appellation d'origine contrôlée (AOC) and then the Protected Designation of Origin (PDO), the European label. Following a blind test (literally) between lentils from different regions, it was our green lentil from Puy that managed to stand out.

The Puy Green Lentil PDO grows in 87 communes in Haute Loire around Puy-en-Velay, on about 4,000 hectares following strict guidelines and sustainable farming practices.

The volcanic soil, rich in iron and minerals, gives it its distinctive taste (iron-like, with a hint of hazelnut).

The Puy Green Lentil also benefits from a climatic effect called the Foehn effect, which with hot and dry summers, requires the lentil to adapt by:

- developing a thinner skin, making it more digestible and reducing its cooking time.

- hastening its maturity, reducing its starch content, and consequently making it less floury.

The Puy Green Lentil is known for petit salé with lentils or sausage lentils, but it is delicious with fish and in salads, and it is very good for your health!

Cooking Puy Green Lentils al Dente - video here For a Puy Green Lentil salad recipe in video, click here

I buy my Puy green lentils here!