Have you ever eaten french lentils? Those beautiful, tiny, marbled slate green and blue lentils. “The Queen of Lentils.” “Lentilles du Puy.” Grown in the rich volcanic soils of Puy, in south central France, they are hearty and intensely flavored. The volcanic soils give these little delicate beauties their distinct peppery character.
French lentils take a little longer to cook than regular lentils, and they are a bit more expensive – however, they’re worth the extra time and money! Most prized of all the lentils, they keep their shape and never get mushy like their counterparts, even if overcooked. For this reason, they work great in dishes that require a firmer texture, like salads. Low in fat and high in protein and fiber, this legume packs a nutritious punch. They are loaded with vitamins and minerals – particularly iron, potassium, magnesium, niacin and zinc.
You have probably realized by now that I am a proponent of soaking beans, grains, nuts and seeds before eating. Unlike bigger beans, lentils do not need to be soaked before cooking, but I recommend the process anyway to enable better digestibility and nutrient assimilation.
Here is one of my favorite ways to eat this hearty, yet delicate legume. Make a double batch – it will go fast!
3 cups cooked french lentils
2 cups chopped fresh arugula or spinach
1/4 cup feta cheese
2 or 3 tbsp udo's, flax or olive oil
Lime juice to taste
Cayenne to taste
Few sprinkles Ume vinegar to taste
1 large or 2 small cloves grated fresh garlic
Combine all ingredients. Mix gently. Taste and adjust seasonings.