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Organic French Green Lentils

Organic French Green Lentils are a rare and highly sought-after, deep green variety of lentils, the lens-shaped legumes known for their quick-cooking nature and high protein content.

  • Deep green in color with subtle, beautifully mottled patterns

  • Firm texture that holds its shape

  • Approximately 3/16" in diameter

  • Robust, peppery flavor

  • Certified organic to the specifications of the USDA National Organic Program

  • D'allesandro
    Price: $102.53
    $0.64 / Ounce

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    Suggested uses

  • Include in hearty and warming soups and stews

  • Toss with salads or use to stuff vegetables

  • Pair with lamb, salmon and duck confit

  • Basic prep

    Carefully sort lentils and rinse thoroughly. Bring 4 cups water to boil in saucepan. Slowly stir in 1 cup lentils. Reduce heat to a simmer. Cook until lentils are still firm but cooked through. Do not overcook about 25 minutes. Drain lentils and rinse with cold water. Season with salt. Refrigerate until serving.

    Storage & handling

    Store in a cool, dry place.


    Organic French Green Lentils.

    Organic French Green Lentils (Lens esculenta) are a rare and highly sought-after variety of lentils that are firm and exceptionally good at holding their shape. They have a deep green color with subtle, beautifully mottled patterns and a robust, peppery flavor. Often regarded as the most desirable and delicate of the lentils, they originated in the volcanic soils of the Puy region of France, and are now often grown in North America and Italy as well.

    The bushy, annual plant is a member of the legume family, growing about 16 inches tall with seed-producing pods. The dried seeds stored within those pods are the lentils themselves. After their dull-colored seed coat is removed, these vibrant, low-maintenance pearls are revealed to provide fast, easy cooking and quality nutrient supply. Lentils are part of a family of legumes collectively known as pulses, which also includes dried peas and sometimes chickpeas.

    The lentil is one of the oldest cultivated legumes-even being mentioned in the Hebrew Bible-and is believed to be native to southwestern Asia and northern Syria. The word lentil stems from the Latin "lens."

    Unlike their cousin, the bean, lentils do not need to be soaked and therefore are much faster to cook. They are often paired with grains or rice to provide a complete protein. Rice and lentils make up the popular Indian dish "khichdi," as well the one of the national dishes of Egypt, "kushari." About a quarter of lentil production is from India, most of which is consumed by its domestic market.

    In addition to high protein and fiber content, the lentil is also packed with iron, zinc, potassium and magnesium. Eating lentils and other pulses may help reduce the risk of heart disease, diabetes and some cancers. They are also an excellent source of folate, which is especially important during pregnancy to help prevent birth defects.

    Classic recipe

    Braised French Lentils

    Organic French Green Lentils are a perfect ingredient for a French braise. The deep, rich sauce created by the technique of reducing is the secret to this incomparable and classic lentil dish.