Profile: French Green Lentils are a popular deep green lentil recognized for its peppery flavor, high protein content, and robust structure. Originally from France's Puy area, they are currently grown throughout Italy and North America.
* Firm, shape-holding texture
* 3/16" in diameter
* smoky, peppery
French green lentils (Lens esculenta) are a highly sought-after lentil kind that is firm and holds its shape well. Green in hue with little mottling and a strong peppery flavor. They originated in the volcanic soils of the Puy region of France and are currently grown in North America and Italy. The bushy annual legume grows to around 16 inches tall with seed pods. The lentils are dry seeds preserved within the pods. After removing the seed coat, these colorful, low-maintenance pearls provide quick cooking and quality nutrient supply.
Lentils are a type of legume that comprises dried peas and chickpeas. Listed in the Hebrew Bible as one of the oldest cultivated legumes, A native of southwestern Asia and northern Syria. Lentils, unlike beans, do not require soaking and hence cook faster. For a full protein, couple them with cereals like rice. Rice and lentils are the base of the popular Indian dish "khichdi" and the Egyptian dish "kushari." Approximately 25% of lentil production is consumed in India. The lentil is strong in protein, fiber, iron, zinc, potassium, magnesium, and folate.
|Shelf Life:||2 Years.|
|Uses:||- Make hearty soups and stews with it.
- Use in salads or fill vegetables.
-Lamb, salmon, and duck confit
|Basic prep:||Sort lentils well and rinse well. Bring 4 cups water to a boil. 1 cup lentils gradually Bring to a simmer. Cook until lentils are tender but not mushy. Cooking time is 25 minutes. Rinse lentils with cool water. Add salt. Serve chilled.|
|Country of Origin:||Colombia|
|Handling / Storage:||Store in a cool, dry place.|