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7/18/2025, 12:05:18 PM
>>21460139
Lentil bros, I have something you all may be interested in. French green "Le Puy" lentils.
Not only do they have a beautiful marbled appearance, but they tend not to burst as much when cooking, especially if you soak them in salty water for a few hours first. This gives them a really satisfying texture, and makes them perfect for salads or soups where you want the broth to stay relatively clear. Also I swear they have a "cleaner" taste than regular brown lentils.
Just wanted to spread the word, try them if you haven't yet.
P.S. Fun fact, the Latin name for the lentil is "Lens", which is where we get the word for glass lenses due to their concave appearance looking like a lentil.
Lentil bros, I have something you all may be interested in. French green "Le Puy" lentils.
Not only do they have a beautiful marbled appearance, but they tend not to burst as much when cooking, especially if you soak them in salty water for a few hours first. This gives them a really satisfying texture, and makes them perfect for salads or soups where you want the broth to stay relatively clear. Also I swear they have a "cleaner" taste than regular brown lentils.
Just wanted to spread the word, try them if you haven't yet.
P.S. Fun fact, the Latin name for the lentil is "Lens", which is where we get the word for glass lenses due to their concave appearance looking like a lentil.
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