Lentils, Green 'Dupuis'

A pulse crop on the rise in our country due to its high nutritional value. Fun to grow, although the harvest in our summers is not enormous. You are sowing history, as lentils were eaten in "Asia Minor" as early as 9000 BC. In the last 500 years, lentils in Europe have partly been supplanted by peas and are now making a comeback! Cooked lentils are very easy to incorporate into all kinds of dishes, the well-known lentil soup, of course. As sprouts, lentils are a rich source of protein.
Dupuis lentils are somewhat smaller and firmer than ordinary brown lentils, making them very suitable for salads, for example. The lentil variety Dupuis owes its name to the lentils referred to as 'de Puy', a lentil variety protected by the AOC (Appellation d'Origine Contrôlée). This is a special lentil variety from the volcanic landscape in the Auvergne in France. The capital city there is called Le Puy, and Le Puy lentils are named after this town. Only lentils from Le Puy may bear that name, but the lentil variety also grows well in other places. Because of the protected name, they are then called Dupuis lentils, to indicate that it is the same variety.

This variety is mainly grown as a sprout (for the white germ). Cultivation is in the dark and in warmth. The sprouts can stay fresh in the refrigerator for a week, provided they are well drained.

Names:
Latin: Lens culinaris
Dutch: Linzen
Also: Dupuis lentils
English: Lentils