My husband and I are in France, in the Alpes more specifically, where cheese is abundant and the smell of pastries fill the air, but I am not here to discuss either. Today, we are talking lentils. A specific kind from France. Grown in the Le Puy region of France, Puy lentils are not only delicious when cooked, but are quite beautiful in their raw state. They are plump, around, and little in shape. They have a distinct slate-green colouring, with delicate dark blue marbling. To me, they look like precious gems. Unlike at home in Ottawa, Puy lentils are abundant here and all of the grocery stores, at least the ones I have visited, carry them. Not only are they easy to find, but these lentils are also inexpensive here. As to their taste, they seem to have a slight tendency to be peppery, which makes this lentil both hardy and comforting. When cooked they tend to hold their round plump shape and only deepen in colour. Whether tossed in a light, herb vinaigrette, sauteed with garlic and olive oil, or stewed with sausages, Puy lentils are exceptionally delicious. Needless to say, I will be bringing home a couple of packages of these dark beauties with me.