What’s So Special About French Lentils? (2024)

FAQs

What’s So Special About French Lentils? ›

The thing that really makes French lentils stand apart though is their texture. Featuring a thick skin, they hold their shape exceptionally well, staying whole and firm when many other lentils tend to get soft and mushy. With this heartier texture comes a longer cooking time, often about 40 minutes or more.

The Difference Between French Lentils and All the Rest

They are special because they hold their shape extremely well — better than pretty much any other type of lentils — so they are the ideal contender for salads as well as light soups, when you'd rather the lentils in the pot not turn to mush.

Health Benefits of French Lentils. The distinguishing feature of French lentils is their very high content of fiber and protein. The latter constitutes about 30% of the whole content of this legume. Additionally, they are a rich source of essential minerals, amino acids, and B-complex vitamins.

Lentilles du Puy (French Green Lentils)

They hold their shape well through cooking and have a peppery and complex flavor, and thus are great in applications where lentils are the star player. You can substitute other small green lentils in recipes, but only those from Le Puy-en-Velay, in France, can carry the Puy name.

French Lentils and Black Lentils have many similarities. French Lentils (Lentilles du Puy) have dense skins, a dark speckled blue green hue, are small in size, and retain their shape after cooking with a poppy seed-like texture. They are described as nutty, earthy, and peppery in flavor.

Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.

Unlike other dried beans, there's no need to presoak these lentils, which makes them perfect for weeknight salads and pilafs! These lentils, also known as lentilles vertes, or green lentils in French, have the most intense flavor compared to all other lentil varieties.

Overall, lentils are a highly nutritious food with various health benefits, including anti-inflammatory and antimicrobial effects. The fiber and protein content in lentils make them beneficial for weight management, blood sugar regulation, and supporting overall gut health.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

Which lentils are best for weight loss? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

If stored at less than 15 percent moisture and under 60 degrees Fahrenheit, lentils have a shelf life of up to three years; however, long storage may cause discoloration, hardness or moisture absorption.

The thing that really makes French lentils stand apart though is their texture. Featuring a thick skin, they hold their shape exceptionally well, staying whole and firm when many other lentils tend to get soft and mushy. With this heartier texture comes a longer cooking time, often about 40 minutes or more.

The easiest to digest are split yellow mung daal, chilka mung daal (split but with the green skins still on) and split red lentils. You can eat these daily without a problem, especially yellow mung daal. Ones that are moderately easy to digest include French puy lentils, toor daal, whole mung beans and adzuki beans.

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

While both are legumes, split peas and lentils come from different varieties of legumes. Split peas are a type of field pea, which is a pea grown specifically for drying, while lentils are their own type of legume, harvested as the seed of the plant and dried.

These lentils have been grown in the region for over 2,000 years and it is said that they have gastronomic qualities that come from the terroir (in this case attributed to the area's volcanic soil). They are praised for their unique peppery flavor and the ability to retain their shape after cooking.

2 cups of dried lentils will make about 4 cups of cooked lentils. You can double or even triple the amount, but make sure your pot is large enough, and you keep the water level above the beans.

The lentils from le puy are small, dark green in color with steel blue spots. It special flavor is due to the favorable climate and volcanic soil in the le puy-en-velay area. Delicious in warm lentil salads and hearty french lentil soup.