Green Lentils (Puy Lentils)
Lens culinaris var. viridis · lentilles du Puy · Puy lentils
Green Lentils (Puy Lentils): what every chef needs to know
Green lentils are small, dark green legumes with a marbled pattern, of which the Lentille Verte du Puy AOP is the most renowned variety, grown on the volcanic plateau of Le Puy-en-Velay in the Auvergne (France). The AOP protection guarantees the origin and quality of Puy lentils, which are smaller and firmer than ordinary green lentils and hold their shape better after cooking. Green lentils have an excellent nutritional profile: 25.8g protein per 100g (dry), 30.5g fibre and a low glycaemic index due to resistant starches. In commercial kitchens, green lentils are notably well suited for warm salads and side dishes because they retain their texture after 25–30 minutes cooking without becoming mushy, unlike red lentils. The earthy, slightly peppery flavour pairs excellently with acid (wine vinegar, lemon juice), smoked meat (bacon, chorizo) and mustard. Green lentils require no soaking and are relatively quick to cook. Store dry in an airtight container at a maximum of 20°C; shelf life is long from the low moisture content.
Green Lentils (Puy Lentils): nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 172421) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 172421).
Green Lentils (Puy Lentils): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic French warm lentil salad of Puy lentils with smoked bacon, shallots, Dijon mustard and wine vinegar dressing.
Rich British or international lentil soup of green lentils, soffritto, herbs and stock, partially blended.
Classic Dutch side dish of cooked green lentils braised with onion, carrot and smoked bacon in chicken broth.
Green Lentils (Puy Lentils): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rinse lentils before cooking; cook in 3:1 salted water (add salt after 15 minutes to prevent toughening); taste after 25 minutes for already dente texture; drain and dress immediately with vinaigrette for a warm salad.
Dress lentils while still warm (better moisture and flavour absorption); store the salad for a maximum of 2 days in the refrigerator; add fresh herbs only when serving.
First sweat onion, carrot and celery (soffritto); add rinsed green lentils with stock (4:1); cook for 35-40 minutes; partially puree for a semi-bound soup with texture.
Green Lentils (Puy Lentils): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Green Lentils (Puy Lentils): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Green lentils are available year-round as a storage product. Fresh lentils are seasonal (summer) but rarely appear in European hospitality.
Green Lentils (Puy Lentils): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Green Lentils (Puy Lentils): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
A light Bourgogne Pinot Noir with cherry saute and earthy undertones pairs excellently with salad the lentilles du Puy with smoked bacon and mustard.
- Bourgogne AOC
- Côte de Nuits-Villages AOC
A spicy, full-bodied white Rhône wine complements warm lentil salads with herbs and roasted vegetables.
- Côtes du Rhône AOC Blanc
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Green Lentils (Puy Lentils)
What is the difference between green Puy lentils and regular green lentils?
Lentilles du Puy AOP are smaller, darker in colour and firmer in texture than regular green lentils; they hold their shape excellently after cooking. Regular green lentils are larger and become mushy more quickly. For warm salads and side dishes, Puy lentils are preferable.
Do green lentils need to be soaked?
No. Green lentils require no soaking and are ready to cook immediately after rinsing. Soaking reduces lectin content and can shorten cooking time by 5–10 minutes, but is not required for safety.
When do I add salt when cooking lentils?
Add salt only after 15 minutes of cooking to prevent the cell walls from tightening, which makes the lentils tough. Vinegar or lemon in the cooking water has the same effect; always add acids after cooking.
At what temperature should you store Green Lentils (Puy Lentils)?
Store Green Lentils (Puy Lentils) at 10-20°C dry (uncooked); 2-4°C (cooked, max. 4 days), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Green Lentils (Puy Lentils) professionally?
The primary professional technique for Green Lentils (Puy Lentils) is Boiling (no weeks requires) at 100°C for 25-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Green Lentils (Puy Lentils) contain allergens?
Green Lentils (Puy Lentils) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
