French lentil

In France's Le Puy region, these tiny lentils have been prized for more than than 2,000 years, and their name is protected as an appellation d'origine contrôlée  (AOC). Here we call them green lentils, and prize them just as highly for their unique peppery flavor and ability to retain their shape in cooking. Like all lentils, there's no need to pre-soak, and they'll need only 20 minutes or so to cook. Enjoy them cooked simply with garlic and thyme and drizzled with olive oil at the table, or as a salad dressed with a vinaigrette.