green lentils

Green lentils (Lens culinaris var. viridis) are small, lens-shaped legumes native to the Mediterranean region, particularly cultivated in Turkey, Canada, and the United States. They possess a dark olive-green to blue-green seed coat with a distinctive flat, biconvex profile. The interior flesh is pale yellow-green. Green lentils have an earthy, slightly peppery flavor profile with a subtle mineral note, and notably maintain their firm texture and distinct shape when cooked, unlike some other lentil varieties that tend toward mushiness.

Green lentils are distinguished from brown lentils (which are larger and soften more readily) and red lentils (which disintegrate during cooking). They are sometimes marketed as "French lentils" or "lentilles vertes de Puy," though the latter designation refers specifically to lentils grown in the volcanic soils of Le Puy-en-Velay, France, and possess protected geographic indication status.

Green lentils are prized in both everyday and refined cuisines for their ability to hold shape during cooking, making them ideal for salads, grain bowls, and composed dishes where texture integrity matters. They are featured prominently in Mediterranean and Middle Eastern cooking—appearing in mujadara, lentil soups, and Indian dal preparations. In French cuisine, green lentils are traditional in lentilles à la vinaigrette and paired with sausages or game. They require approximately 25–35 minutes of simmering to achieve tenderness while maintaining their structure. Green lentils pair well with acidic components (vinegar, citrus), aromatic alliums, cumin, coriander, and fresh herbs, and work equally well in warm and room-temperature applications.