Green Le Puy lentils. Antioxidants and proteins

These dazzling and tiny gourmet lentils grow in volcanic areas and climates that give them a unique flavor and a great wealth of minerals and antioxidants. That’s why they are protected by a designation of origin.

The plant of this legume was named Lens culinaris puyensis by the Russian botanist Helena Barulina in 1930. Later it was called Lens esculenta puyensis. The climate in Le Puy-en-Velay, a town in the Haute-Loire department of the Auvergne region in central France, is cold in winter and windy and dry in summer. The volcanic land is very fertile. The fame of these firm, thin-shelled lentils, which do not require pre-soaking, led savvy merchants in the early 20th century to import legumes from Germany and Russia and package them as if they came from the region. In order to prevent deception, the courts recognized the designation of origin “Green Lens de Puy” in 1935. Today their authenticity is guaranteed and they are sold in our country for around six euros per kilo.

Lentils with antioxidants and proteins

The fruits are pods that usually contain two dark green seeds speckled with blue due to the anthocyanin content. These pigments are compounds with strong antioxidant effects that protect against cancer, cardiovascular disease or mental decline.

In addition, Puy lentils are an excellent food, rich in easily assimilated amino acids, especially when combined with rice, bread, nuts or seeds. Due to the high amino acid content, 100 grams of cooked lentils (50 grams dry) are considered a serving of protein, which is equivalent to about 60 grams of meat.

Thin skin and rich in fiber

Although the fiber content is lower than in ordinary lentils, it promotes digestion and the good condition of the intestinal flora, and since the shell is much thinner, there is hardly any flatulence. Slowly absorbed carbohydrates provide energy gradually without causing fluctuations in insulin production or blood sugar levels.

With a balanced, especially vegetarian diet, it is recommended to consume 50 to 80 grams of dry lentils at least once a week. They are particularly recommended for children as they contribute to their correct development, as well as for people who undertake mental or physical exertion. It is also not advisable to abuse them because, if consumed in excess, they can contribute to the acidification of the body, which can lead to fatigue, poor concentration, risk of infection, joint pain, heartburn or bad breath.

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A very versatile legume

The characteristics that have made the Puy lentil famous include its fine texture and mild, slightly sweet taste, which combines well with spicy spices and aromatic Mediterranean plants. Since it also contains little starch, it is not floury at all. It is a lentil that explodes in the mouth when eaten but retains its consistency when cooked.

It is better not to soak it because then it will take a little longer to cook and we will give it time to absorb the flavors. Since it is not very porous, it has a harder time absorbing flavors.

After cooking, this legume is ideal for preparing salads. They can also be sprouted and if you do this at home, it is best to consume them within a week so that they do not lose their freshness.

When buying and storing them, make sure they have a fresh smell and are not broken or wrinkled, which would mean they are too old.

Some ideas to prepare them:

  • Green lentil soup Le Puy: A hearty and delicious soup, perfect for a cold day.
  • Le Puy Green Lentil Salad: A fresh and colorful salad to use up leftover lentils.
  • Le Puy stew with green lentils: A hearty stew for a family meal.
  • Le Puy burger with green lentils: A delicious and healthy alternative to minced meat burgers.
  • Le Puy meatballs with green lentils: A delicious and easy way to use up leftover lentils.

Try them and enjoy their taste and nutritional benefits.

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