Puy Lentils

Puy lentils, also called French green lentils, are small, firm, and peppery, offering a complex earthy flavor that holds its shape well when cooked. Their texture and subtle spice make them ideal for hearty plant-based dishes, lending both nourishment and vibrational grounding to meals.

VOLUME
Moderate

FLAVOR PAIRINGS
Garlic, onion, shallot, leek, chive, thyme, rosemary, sage, tarragon, bay leaf, black pepper, white pepper, paprika, cumin, coriander, turmeric, chili, tomato, carrot, zucchini, pumpkin, sweet potato, bell pepper, broccoli, cauliflower, spinach, kale, collard greens, arugula, avocado, tahini, cashew cream, coconut cream, olive oil, avocado oil, sesame oil, quinoa, rice, millet, amaranth, oats, buckwheat, chickpeas, black beans, kidney beans, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vinegar, lemon, lime, vegan soups, stews, salads, plant-based casseroles, and savory baked goods.

SELECTING
Choose small, firm lentils with consistent color and no cracks or debris. Organic options retain higher flavor and vibrational integrity.

HOW TO USE
Cook in soups, stews, salads, side dishes, or grain bowls. Pair with herbs, spices, and acids to enhance flavor and digestibility.

STORING
Store dried lentils in an airtight container in a cool, dry place. Cooked lentils can be refrigerated for up to a week or frozen for longer storage.

SUBSTITUTIONS
Green lentils or brown lentils for similar texture and earthy flavor, though Puy lentils hold shape better.

HEALTH BENEFITS
High in protein, fiber, iron, and minerals. Supports digestion, cardiovascular health, and sustained energy. Energetically, Puy lentils ground, stabilize, and nourish.

CONCERNS
Cook thoroughly to neutralize lectins; undercooked lentils may cause digestive discomfort.

HISTORY
Cultivated in the Puy region of France for centuries, Puy lentils have been prized for their flavor, resilience, and nutritional value. They remain a staple in plant-based and high-vibration kitchens worldwide.