French green lentils also take a bit longer to cook thoroughly in comparison to other kinds of lentils. However, they are so versatile and can be used in so many different dishes that the preparation time is more than worth the end results. This type of lentil will even retain its shape if it is overcooked.
French green lentils are also known as Puy lentils or lentilles du Puy as they were first grown in the Puy region in southwest France. Even the lentils grown in the US and Italy are still known as Puy lentils because of their “roots.” Although called green lentils, they also feature flecks of a dark blue color.
Because they hold their shape so well after cooking, French green lentils are the perfect addition to both salads and soups. These lentils do not need soaked prior to cooking and their rich peppery flavor pairs well with many other ingredients for making hearty and delicious meals. Simply rinse the lentils then sort through them to remove any remaining stones or debris before adding them to your cooking vessel.
If you do not have any French green lentils on hand a few other varieties may be substituted in a pinch including the beluga or brown lentil, although those two types do not hold their shape nearly as well.
Lemon Lentil Soup Recipe
What You Need
- 8 cups water
- 1 1/2 cups French green lentils, rinsed, drained, picked over
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon dried cumin
- 1 bunch cilantro, chopped
- 2 medium red potatoes, cut into quarters
- Salt and fresh ground black pepper to taste
- 3 tablespoons lemon juice
How to Make It
In a large soup pot, add the water then the lentils making sure there is enough water to cover them completely. Bring the water to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
Heat the olive oil in a small skillet over medium high heat until shimmering and then add in the chopped onions. Reduce the heat to medium and cook the onions until soft and golden brown in color with dark brown colored edges.
Add in the chopped garlic and cumin and sauté the mixture for 1 minute. Remove from heat and add in the chopped cilantro. Add the quartered pieces of red potatoes to the soup pot and simmer for 15 minutes over low heat. Add the garlic mixture to the soup pot and simmer until the lentils and potatoes are all completely tender. Add salt and ground black pepper to taste along with the lemon juice and serve the lemon lentil soup while hot.
