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Best European Green Lentils Types
Lentille verte du Puy are commonly known as Puy lentils, grown in the French region of Haute-Loire and are considered superior in their texture and have a unique, peppery taste. The lentil seeds are dark green, with blue marbling and must belong to the Lens Esculenta Puyensis variety.
The climate in the region - dry summers and big differences in day and night temperatures provide firmness to the lentils, once they are cooked. They have been around in the region since the early 19th century, which has been proven with the discovery of a Gallo-Roman vase containing the tasty seeds.
Named after the village of Castelluccio - the highest settlement of the Apennines nestled next to the Monti Sibillini National Park and just above the fertile Piano Grande Plateau - Lenticchia di Castelluccio di Norcia refers to the lentil beans grown within the neighboring provinces of Perugia and Macerata.
Tiny in size, this variety of pulses is characterized by its color ranging from veined green to light chestnut. Being particularly tender, Castelluccio lentils are prized for their short time of cooking prior to which they don't have to be soaked.
These earthy flavored pulses are used in many different kinds of soup and stews but the two most famous Italian delicacies that can't possibly go without Castelluccio lentils are pork Cotechino and Zampone di Modena, traditionally enjoyed around Christmastime.
Lentiles vertes du Berry are dark green lentils, whole seeds of the Lens culinaris variety that have been dried and are intended mostly for cooking. The maximum cooking time is 30 minutes and they have been grown in the Indre and Cher regions in France since the year 1950.
The favorable climate in the region helps the lentils to achieve their best qualities, from the dry periods in March to the rainy periods in April and May, they help the lentils germinate and prevent the development of diseases. The taste is nutty when cooked, reminiscent to that of chestnuts and they provide four times more fiber than potatoes, rice or pasta.
Lenteja de La Armuña are the green dried lentils of the Rubia de La Armuña variety grown in the in the District of Armuña in the North of the Province of Salamanca. The lentils are grown on the certified parcels by registered farmers who respect all the rules and regulations for growing these beans.
After the harvesting, which takes place from late June to July, Lenteja de La Armuña are dried and stored in the appropriate conditions to preserve their natural properties. Nutritionally, these lentils are high in protein, low in fat and have a significant content of iron.
Lenticchia di Altamura is Italian dried lentils of the Laird and Eston varieties. Once considered a food of the poor, lenticchia di Altamura gained commercial popularity in the 1930s, and nowadays it is one of the most popular products of the region.
These round and flat, unevenly sized lentils must be soaked for at least 12 hours, and cooked for additional 2 before being enjoyed, so they are most commonly used in thick soups enriched with celery, onions, and olive oil. The logo of Lenticchia di Altamura comprises 19 stylised lentils of various sizes, arranged and proportioned to represent the size and location of the 19 municipalities where the lentils are produced.
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