Alphabe Thursday

Today it's  the L for LENTILLES, the French word for lentils.
The region where i live is also called the BERRY. Today I'll talk about the green lentils from the Berry. Of course there are also the famous lentils from le Puy, but here we are proud of our lentils. They even have a  'label rouge' qualification.

A group of 40 lentils growers in the Berry area produce these green lentils. Grown in the local Berry soil, they have a mild flavor with a hint of chestnut taste. 

Each year the second weekend of september there is the 'fête de la lentille' in Vatan, a small town in the Berry. There even will be chosen a Miss Lentille.

In front of  the townhall in Vatan.

The beautiful old market hall in Vatan.

Green lentils from the Berry have important nutritional value. Rich in fiber and vitamins B, the lentils are also an excellent source of minerals, especially calcium and iron;

Green lentils may be prepared in a variety of ways. 

I'll give you a salad recipe.

• 1 cup dried lentils (preferably small French lentils)
• 1 large garlic clove, chopped
• 1 teaspoon salt, or to taste
• 3/4 lb tomatoes, diced (2 cups)
• 4 large scallions, thinly sliced (3/4 cup)
• 1/4 cup chopped fresh dill
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons red-wine vinegar, or to taste
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon black pepper

preparation

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste. ( 4 to 6 persons)