Puy lentils

These tiny, dark, blue-green, marbled lentils grow in the Auvergne region in central France. They are considered to be far superior in taste and texture than other varieties, and they retain their bead-like shape during cooking, which takes around 20–30 minutes. Puy lentils make a delicious addition to warm salads, and they are also good braised in wine and flavoured with herbs.