Le Puy Green Lentils (AOC) by Sabarot
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Le Puy Green Lentils (AOC) by Sabarot

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Regular Price:$13.20
Our Sale Price:$4.99
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Sale Ends:10/26/2017
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Our SKU #DPL4105

Brand: Sabarot
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Manufacturer: Sabarot
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UPC / EAN Code: 3111957409918

Tags: beans, legumes, soup, stew, french, All Natural Ingredients, Low Fat, Flat Rate Shipping

Le Puy Green Lentils (AOC) by Sabarot

All Natural Ingredients Low Fat Flat Rate Shipping

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Green Lentils from Le Puy are a reknown specialty from the Haute-Loire region of France. Le Puy is located in Auvergne, a volcanic area in the center of France, with ideal soil and climate for the growth of the lentils. Le Puy Green Lentils are exclusively cultivated without fertilizers on the high plains of Velay.

Green Lentils from Le Puy are the first dry vegetable, and the only lentils, to obtain the AOC label (Appelation d'Origine Controlée). The AOC system of classification for French edible products is the most precise and highly developed system in the world for guaranteeing authenticity, quality and product origin.

Dried vegetables and legumes are known for their culinary and dietary properties. Green Lentils provide protein (without fat), fiber, minerals and are naturally poor in lipids. Next to soya beans, lentils have the highest protein content of all vegetables.

Le Puy Green Lentils are often hailed has the world's finest because of their robust and earthy flavor. They are exceptionally small and keep their shape and color when cooked. They have a green skin that is finer and their starch content is lower than other pulses.

Green Lentils from Le Puy are best when served warm as a side dish with salted pork or sausage. They are wonderful in soups and stews yet are equally at home in a delicate lentil salad.

Each box contains 17.5 ounces (500 gr.) net weight of dried Le Puy Green Lentils (AOC) by Sabarot from France.

Best by 11/21/17

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Spiced Lentil Soup

  • 2 Tbs. Olive Oil
  • 1 Onion chopped
  • 5 potatoes, cut into 1” dices
  • 2 cloves garlic, minced
  • 2 each of carrots and celery ribs, cut into ½” pieces
  • 2 bay leaves
  • 1 tsp. Ground cumin
  • 1/4 tsp. Ground cinnamon
  • 1/8 tsp. Each of ground cloves, ground ginger, red pepper flakes, black pepper
  • 1 ½ Cups French Le Puy Green Lentils
  • 2 quarts homemade or commercial vegetable stock
  • 1 Tbs. Low-sodium soy sauce
  • 1/4 Cup each of parsley and cilantro, chopped

Heat a large saucepan over medium-high heat. Add the oil; heat. Add the onion. Cook, stirring, until translucent, 5 minutes. Add the potatoes, garlic, carrots and celery; cook 5 minutes. Add bay leaves, cumin, cinnamon and cloves.

Sort the lentils; rinse. Add to the saucepan. Add the stock. Cover; heat to a boil over high heat. Reduce to a simmer; cook until lentils and vegetables are tender, about 50 minutes.

Transfer 2 cups of the lentils with a little of the stock to a blender; puree. Return to the saucepan. Stir in the soy sauce, cilantro and parsley.

Makes 10 cups.

(This recipe has been adapted from the Chicago Tribune.)

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This is a low fat product.
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