I LOVE French green lentils (also called Le Puy) culinarily because they stay “al dente” and are just perfect for salads! They are very “petite” (but of course!) and have a strong nutty flavor to them. My French Lentil and Sweet Potato Salad uses these–YUM! You will also love my Carrot Quinoa Lentils. I love lentils in general because, nutritionally, they are truly outstanding (I mean that quite literally: click here to find out more about the health benefits of lentils). They are low in calories; they are an excellent source of high-quality plant protein; an outstanding source of fiber; rich in minerals, including calcium, potassium, and magnesium and a good source of B vitamins, especially folate. I have devoted two blogs entirely devoted to lentils so you can find out more how much and why I just love them: A Clandestine Ingredient; The Goodness of Lentils.
I like to use Bob’s Red Mills organic petite French Green Lentils (click here to see package and nutrition facts).
- 1 cup French green lentils (dry)
- 3½ cups water
- Bring the water to boil in a medium saucepan
- Add the lentils and cook, uncovered, for 20-22 minutes, or until "al dente" but cooked through.
- Place in a colander to drain and rinse under cold water and drain again.
French green Lintels sprout really well in a mason jar on it’s side with a porous lid. Rinse and repeat. The sprouts are delicious for salad and for soups.