French Green Lentils are a hard-to-find Lentil that are a beautiful deep fall green. These lentils contain a seed coat and are 1/2 cm. wide with a mild, earthly flavor. The French Green Lentils texture is a bit firmer than most other lentils and hold their shape well when cooked. Basic preparation: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water, 20 to 25 minutes. Skim the water while cooking. One cup dry yields 2 cups cooked.

  • Include in hearty and warming soups and stews
  • Toss with salads or use to stuff vegetables
  • Pair with lamb, salmon and duck confit

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

Nutrition FactsServ. Size: 1/4 cups (48 g/1.7 oz), Servings: 8, Amount Per Serving: Calories 160, Fat Cal. 0, Total Fat 0g (0%DV), Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 15mg (1%DV), Total carb. 29g (10%DV), Fiber 7g (28%DV), Sugars 2g, Protein 12g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (4%DV), Iron (15%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet

Full Description

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.