French green lentils are a petite green lentil, highly prized for their earthy and somewhat peppery flavor along with their ability to maintain their shape when cooked. They are a beautiful slate-green color. French green lentils originate from the rich volcanic soils of France, but are farmed in many areas with similar soils now. The usual lentil variety found in the supermarket (usually a brown lentil ) are fine for soups, but these French green lentils are wonderful on their own and make a delicious complement to many dishes such as duck or pork. Of course, all lentils are also wonderful for vegetarian entrees being naturally high in protein, iron and fiber. This green lentil’s ability to maintain shape and earthy taste make them even better! They are delicious in a chilled salad for healthy summer picnics!
(Certified USDA organic–may contain trace elements of cereal grains.)
These unique lentils (French green lentils) are sourced from a distributor who focuses on difficult to find, grains, beans, legumes and vegetables. They service finer restaurants and discerning chefs looking for unique ingredients from near and far. They are dedicated to sourcing unique ingredients from small growers worldwide and then utilizing modern technology to assure the greatest care and safety in the handling and processing. Their quality standards far exceed the FDA and other regulatory agencies. Now these difficult to find treasures are available to you from a safe and reliable source. Certified USDA Organic.
Store in sealed container in your pantry. Since French green lentils are a dried legume they have a very long storage life. Lentils simply need a rinse and then cook in water or broth for 15-20 minutes( salt will slow the cooking process slightly ) Begin testing for doneness at the earlier time. they should be tender yet still firm.
Sort and rinse French green lentils just to make sure no traces of their wild heritage remain. Then cook in simmering water or vegetable broth ( 1 part lentils to 3 parts water or broth) with a clove of raw garlic and a quarter of an onion. Simmer until tender 15-20 minutes. Taste for a tender but still firm bite. Drain any excess liquid, remove garlic clove and onion. Top with diced red peppers and a shake of Pommery sherry vinegar, and salt and pepper to taste. Excellent side dish for chicken or duck. Click HERE for our recipe with golden beets and power greens. The addition of more vegetable stock and additional vegetables ( carrots, onion, and plenty of chopped greens ) will turn this into a hearty and healthful soup!