Puy Green Lentils

The caviar of lentils, protected by a PDO. Grown on the volcanic soils of the Haute-Loire, its physicochemical particularity lies in the thinness of its skin and its richness in iron, combined with a moderate amylose level. Unlike other legumes, it does not turn to mush when cooked. To prevent its cuticle from hardening by osmotic shock, it must be started in cold, unsalted water. Cooked with an aromatic garnish, it offers a mineral scent and an impeccable melting firmness.