Puy lentils come from cultivation areas in France and are characterized by their green color and nutty taste. Here you can find out more about the nutritional values, use and sustainability of this special type of lentil.

Puy lenses are named after the French town of Le-Puy-en-Velay, which is in Auvergne. They grow in mountainous locations on volcanic soil. The Puy lentils name is protected and can only be given to lentils grown in specific communes around the city. In other regions of France they are simply called “green lentils”.

This simple name already indicates an optical specialty: With their green-black speckled pattern, Puy lentils are very eye-catching and can be easily distinguished from other varieties. When cooking, however, the color fades significantly.

Like other types of lentils, Puy lentils are nutritious and provide many minerals. You can use them in different dishes. We will introduce you to the lentil variety and also take a look at its sustainability.

Puy lentils and their nutritional values

100 grams of Puy lentils have about 286 calories. Like other legumes, they are very high in protein and contain a lot of fiber, but also a lot of carbohydrates. The respective information may vary from product to product. On average, the following nutritional values apply to 100 grams of uncooked Puy lentils:

Egg white: 25.7 g
Carbohydrates: 45.7 g
Fat: 1.43g
Fiber: 11.4 g
In addition, Puy lentils provide valuable minerals, especially iron (8.1 mg) and phosphorus (354 mg). 100 grams of the lentils can already cover a large part of the daily requirement of both minerals for adults.

Puy lenses: properties and uses

Puy lentils are characterized by a very intense nutty taste. They also retain a firm consistency after cooking and do not fall apart.

How to prepare Puy lentils:

You don’t need to soak Puy lentils before cooking them – just wash them thoroughly.
Then bring two to three times the amount of water to a boil in a saucepan, add the lentils and then turn the heat down to low.
Let the Puy lentils simmer for 20 to 30 minutes.
Due to its firm consistency, the green lentil variety is particularly suitable for lentil salads. But you can also use them in lentil soups or simply serve them as an accompaniment to various dishes. Spices that go well with Puy lentils include thyme, rosemary and bay leaves. As with other types of lentils, add salt or vinegar just before the end of cooking.

Are Puy lenses sustainable?

A special feature of the cultivation of Puy lentils is that (according to industry information) they traditionally do without fertilizers and even without irrigation. This not only makes them cheaper to grow, but also more resource-efficient.

Because Puy lentils can officially only be grown in Auvergne, they are basically imported goods. This means that they may cover longer transport routes than lenses from Germany and cause more CO2 emissions. Since Germany and France border each other, French lentils still have a significantly better ecological balance than those from more distant countries. Lentils often come from India, Turkey or the USA, for example.

However, as an alternative to “real” Puy lentils, you can also use green lentils from other sources. Occasionally, the variety is even grown in Germany, for example in Baden-Württemberg. Green lentils often lack the special speckle pattern of Puy lentils – but they have comparable properties in terms of taste and consistency.

You can also get other types of lentils from regional farmers: The main German growing areas for lentils are in the Swabian Alb and in Lower Bavaria. For lentil salad, you can use mountain lentils instead of green lentils, for example. They won’t be quite as al dente, but will still retain a stable texture if you don’t overcook them. For lentil soup, on the other hand, lentils are ideal, as they disintegrate more during preparation.