Puy lentil

Lentille verte du Puy

What it is

The first vegetable in France to be granted an AOC, in 1996. It grows on volcanic soil at altitude where the summers are dry, and the lack of water is what keeps the skin thin and stops the lentil bursting — scarcity as a quality control.

In the kitchen

Never salt the cooking water at the start. Salt firms the skins and they take twice as long to soften.

Goes with

Sherry vinegar Shallot Carrot Bay leaf Duck Mustard Parsley Lard

Same species

Beluga lentil Blond lentil Lentils Red lentil

Also used with

Cotechino Fourme de Montbrison Grey partridge Salers Montbéliard sausage Salt pork

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