What ChefJune said :) If you can't find the French lentils, you can substitute the other green ones, or even brown ones.
Green lentils are the most sturdy, then brown; red will fall apart sooner. I found some information from Cook's Illustrated as well (2006): “These French lentils have a firm texture, and they retain their shape better than other varieties. Lentilles du Puy are prized by cooks for how well they hold their shape; however, if they are overcooked, they will disintegrate quickly. The best way to check for lentil doneness is to bite into a small amount. They are done when they have a tender texture with a bit of bite."
Yes, they are the same variety. Lentils from the French area around Le Puy (Lens esculenta puyensis) are classified as green lentils, not brown. "French green" lentils are generally the same variety as the lentils from Le Puy, but they have been grown elsewhere.
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Green lentils are the most sturdy, then brown; red will fall apart sooner. I found some information from Cook's Illustrated as well (2006): “These French lentils have a firm texture, and they retain their shape better than other varieties. Lentilles du Puy are prized by cooks for how well they hold their shape; however, if they are overcooked, they will disintegrate quickly. The best way to check for lentil doneness is to bite into a small amount. They are done when they have a tender texture with a bit of bite."
Happy cooking!
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