Robust, earthy flavor and beautiful deep fall-green color make French green lentils (also known as lentilles du Puy) one of the world’s finest legumes. Lentils are an excellent source of magnesium, folate, soluble fiber, and iron. Of all legumes and nuts, lentils contain the third-highest level of protein. Twenty-six percent of lentils’ calories are attributed to protein.
Delicious and satisfying in soups, salads and side dishes.
Cooking
Cooked French lentils can also be tossed with olive oil, salt, and pepper, then roasted in the oven.
Origin: Canada
The most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.
The most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.
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