Dark green le Puy lentils have a hearty, earthy flavor that is perfect for making into a robust soup.

Originally from the Mediterranean, lentils have been cultivated for some 10,000 years. They were introduced to the volcanic Le-Puy-en-Velay area by the Gauls and have been part of the local landscape ever since. The Auvergne climate hardly resembles that of the Mediterranean, but cold temperatures at the beginning of the season and warm temperatures at the end have proven ideal for the production of what is known in gastronomic circles as the "pearl" of central France.
Lentilles Vertes du Puy are so prized that they have been anointed with an Appellation d'Origine Contrôleé (AOC). They are green, of course, and small with a tender skin; their fruity, mineral flavor inspires chefs throughout the country to use them with abandon. -Susan Herrmann Loomis

This Lentil Soup recipe, inspired one from Nigella Lawson, makes a fantastic meal for a cold winter's night. It makes enough for 10 people, so I usually go ahead and make the entire batch, then freeze most of it.

Lentil Soup
serves 10

4 carrots, about 1 pound
4 ounces thick cut bacon, cut into cubes
6 green onions
1 clove garlic
a handful fresh parsley leaves
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 cup (2 ounces) olive oil
1 pound le Puy lentils
2 teaspoons whole grain mustard
14 ounce can whole tomatoes, crushed up
8 cups water
salt to taste

Peel and roughly chop the carrots.
Put them in a food processor with the bacon, green onions, garlic, parsley and thyme and process everything until slightly mushy.
Heat the oil in a saucepan and when hot, add the vegetable and bacon mixture and sauté over medium heat until they are soft.
Add the lentils and sauté for a minute or two until glossy.
Add the mustard, tomatoes and water.
Bring to a boil, lower the heat and simmer for an hour, until the lentils are tender.
Taste for salt.

Enjoy!