The green lentil has become so specific to the local environment that the name "green lentil of Le Puy" is actually protected by law. A true French green lentil can only come from this part of France. It is said that the volcanic rock of this region helps to give the lentils a distinctive flavor. I haven't tried other varieties of lentils to verify this claim, but I will let you know when I do! In the meantime, I plan on cooking more French green lentils and eating more local foods. These include foie gras, a spread made from duck or goose liver, and desserts and baguettes from local bakeries. Who knew eating local could be so tasty?
