Lentil
Harvested in summer and dried, it keeps all year and cooks in 20 minutes with no soaking.
- Season: all year round
- Peak season: September, October, November
- Botanical family: Fabaceae
History
The lentil is one of the very first cultivated plants, grown nearly 10,000 years ago in the Near East. It fed Roman armies and remains a staple from India to Europe today.
Origin and growing regions
France grows renowned lentils, often on volcanic or chalky soils:
- Auvergne-Rhône-Alpes (Le Puy-en-Velay)
- Centre-Val de Loire (Berry)
- Grand Est (Champagne)
- Occitanie
The green lentil from Le Puy was the first pulse to receive a protected designation of origin, in 1996.
Benefits
A small seed with big benefits:
- High in protein: About 9 g per 100 g cooked: a mainstay of vegetarian eating.
- Iron: A squeeze of lemon or raw vegetables help absorption.
- Fibre: Slows down sugar absorption.
Varieties
- Puy green: Small and fine, PDO: holds its shape.
- Blond: Mild, ideal in soup.
- Red (coral): Hulled, it melts in 10 minutes: perfect for dal.
- Beluga: Black and glossy, elegant in salads.
Store without waste
- Storage: Dried, in a sealed jar away from light: 1 year.
- Freezing: Cooked: up to 3 months, in portions.
- Nothing goes to waste: Leftovers become soup, patties or lentil hummus.