The Green PUY Lentil is the first A.O.C. vegetable, thanks to its specific qualities acknowledged by all well-informed lovers of good food.

Its delicate flavour comes, among other things, from its mineral content that quite clearly exceeds that of other lentils.

In tasting tests, its superior flavour has been unanimously recognised by the members of the commission of enquiry of the I.N.A.O. (Institut National des Appellations d'Origine).

The Green PUY Lentil has a finer skin and a less floury flesh than its rivals. These two specific features come from its speed in maturing and mean it can be cooked quickly.

The green colour is also characteristic of this growth. The seed of the Green PUY Lentils has in its yellow kernel a blue pigment called anthocyan, in Greek, the blue of flowers (the same as in bilberries or cornflowers). This blue pigment mingled with the yellow gives, by addition of colours, the green coloration of the Puy Lentil. As this pigment is not uniformly distributed, it creates the beautiful green-blue marbling of the Green PUY Lentil.

A.O.C. by decree since August 1996, its qualities were already recognised by an Appellation d'Origine (judgement of 1935 confirmed in 1983). The “Green PUY Lentil” sector, represented by the CILVERPUY (Interprofessional Committee of the Green PUY Lentil) and the Growers’ Groups, fixes the rules of production and guarantees the origin and quality of the product. It applies to the letter the specifications imposed by the A.O.C.