Their taste and texture set them apart too; they hold their shape beautifully after cooking and their nutty, earthy, vegetal flavor really bursts in the mouth.
Made a lentil stew potatoes, tomatoes, carrots, onion, garlic and lots of spices -- these lentils are totally wonderful -- my favorite of all lentils. These are the best lentils I have ever had. I simply cook up a batch and season with salt pepper. They are so flavorful! The cooking instructions are on the box - basically a one to three ratio of lentils to water and they cook up in about 20 mins. These lentils really are worth it, and as one reviewer said, there is a difference.
We like these in the winter, cooked with some carrots, onion, Roma tomatoes, thyme and chicken apple sausages - and the taste makes you think you're in an old farmhouse in central France, near Le Puy also known for its handmade lace. I didn't think this lentil could live up to all the hype. After all, it's just a lentil. They're nutty, full of flavor and stay firm after cooking. They deserve all the hype. I'm a believer. We found this lentil wonderful as a side dish served with warmed goat cheese.
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