Blue-green lentils with a distinctive peppery taste, grown in Puy in the Auvergne region of France. When cooked they retain their shape and texture and so are more expensive than other lentils. One cup of lentils provides the same protein as three eggs.
Lentils get a bad rap as being too difficult to digest, causing a build-up of gas in the gut. To help combat this and help them cook quicker, soak dried lentils for a few hours, drain, rinse well, boil in plenty of fresh water and drain well again. Rinse canned lentils very, very well under running cold water to remove excess sodium and the oligosaccharides (the sugars which cause gas). Eat lentils with digestive-friendly spices — ginger, fennel, cumin — and begin your friendship slowly, about ¼ cup lentils three times a week to give your gut time to adjust.