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Lentil (lens culinaris)

A small dried pulse. The orange, brown or green seeds from a variety of leguminous plants. The seeds are contained in pods about 1.6cm/½ in long, and are widely used as food. the most common varieties are the greenish French lentil, and the orangey- red Egyptian/Indian lentil. Green lentils keep their shape when cooked and have a stronger, earthier taste than the red variety; but the collapsing nature of orange lentils, makes them ideal for soups and purées - such as dal.

The best green lentils are considered to come from Puy in France, and the area around Castelluccio (in the high plains of Umbria) Italy.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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