Lentils. They are as right as rain, so reliably filling, sufficiently nourishing, and easy to make. The little legumes–a brown and unremarkable supermarket variety–were my go-to food when I was a young law student trying to eat within a budget. But now I’m a suburban mom who shops at organic grocery stores while sipping lattes and contemplating rattlesnake beans and chick pea flour.
The array of dried goods available in bulk at my neighborhood market is alluring. What for others is a routine shopping experience is for me a fantasy of lifting levers to shower beneath bins of exotic rice and beans, of making snow angels in dunes of couscous cascading on counters, and of dancing pirouettes around bulging bags of fair trade coffee beans.
Often, I am brought back to reality by a screaming child (usually my own) but, most recently, an earnest employee interrupted my reverie by asking to help me with my selection. I curtly thanked him and feigned expertise about all things legume, reaching for the nearest canister in a hurry. And this is how I came to fill an ordinary brown paper bag with the most exquisite lentilles du Puy. 
Previously unbeknownst to me, lentilles du Puy, grown in the Auvergne region of France, are considered the caviar of lentils. According to food writer David Leibovitz:
Their unique, nutty flavor is attributed to the volcanic soil they’re grown in, sans fertilizer, which gives them their fine, mineral-rich taste. The climate in the Auvergne also contributes to their unique texture: a lack of humidity and abundant sunshine, courtesy of the surrounding mountains and volcanic deposits, ensures that the lentils dry on the plant all by themselves. Consequently lentilles du Puy have less starch than other green lentils, so they don’t get all mushy and muddy when cooked like those hippy-dippy soups people used to make.
My heretofore ignorance about these precious leguminous gems was a classic case of what-you-don’t-know-won’t-hurt-you. But now I do know. And so do you.
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Lentilles du Puy Avec Saucisse
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings 1x
Description
Discover the exquisite taste of lentilles du Puy, French green lentils known for their nutty flavor and firm texture, in this hearty and nourishing dish.
Ingredients
- 2 cups (300 ml) lentilles du Puy (French green lentils)
- 1/4 cup (59 ml) olive oil
- 3 stalks celery, diced
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1 red pepper, diced
- 2 cups (300 ml) diced tomatoes
- Salt and pepper to taste
- Optional: 4 sausages of your choice
Instructions
- Rinse and drain the lentilles du Puy thoroughly under cold water.
- In a large pot, warm most of the olive oil over medium heat, reserving a bit to cook the sausages later if using.
- Add the minced onion, diced celery, diced red pepper, and minced garlic to the pot. Sweat the vegetables for about 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the diced tomatoes to the pot and stir to combine with the vegetables.
- Add the rinsed lentils to the pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for about 45-50 minutes, or until the lentils are tender but not mushy.
- Season with salt and pepper to taste.
- If using sausages, heat the reserved olive oil in a separate pan over medium heat. Cook the sausages until browned and cooked through, about 10-12 minutes. Slice and add to the lentils just before serving.
- Serve warm, garnished with additional olive oil if desired.
Notes
- Lentilles du Puy are prized for their unique texture and nutty flavor.
- They hold their shape well during cooking, making them ideal for salads and stews.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- You can substitute other green lentils if needed, but the texture may differ.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 0
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- Fennel and Sweet Potato Gratin
Frequently Asked Questions
What makes lentilles du Puy different from regular green lentils?
As the article explains (quoting food writer David Leibovitz), lentilles du Puy are grown in the Auvergne region of France in volcanic soil without fertilizer, giving them a nutty, mineral-rich flavor. They have less starch than other green lentils, so they hold their shape during the 45–50 minute simmer instead of turning mushy.
Can I use regular green lentils if I can’t find lentilles du Puy?
The notes say you can substitute other green lentils, but the texture will differ — they are more likely to soften into a stew-like consistency rather than holding their shape. Cook them the same way: simmer 2 cups in water for 45–50 minutes until tender but not mushy.
Are the sausages essential to this dish?
No — the recipe lists 4 sausages as optional. The lentil and vegetable base (2 cups lentilles du Puy, celery, onion, red pepper, tomatoes) stands well on its own as a side dish, and the notes confirm leftovers keep in the refrigerator for up to 3 days either way.
