The green lentils from Le Puy are naturally rich in oligo elements, and exclusively cultivated without fertilizers on the high plains of Velay.
It's the first dry vegetable, and the only lentils, to obtain the AOC label (Appelation d'Origine Controlée, label guaranteeing the quality and origin of products).
Preparation tips: lentils don't need to be sorted nor dipped. Before cooking, simply rinse them with cold water. About 60g of lentils for one person.
Cooking: if you use a pan, cook the lentils for 20 to 25mn with about 3 times their volume of water. If you use a pressure cooker, cook the lentils for 7 to 10mn with about 1 and 1/2 time their volume of water, drain after cooking.