French green lentils, or Puy lentils, are small, dark green lentils grown in the Puy region of south-central France, prized for a peppery flavor and a firm, almost al dente texture that holds up well in cooking. The volcanic soil and climate of the Puy region have supported lentil cultivation there for centuries, and Lentille Verte du Puy received AOC protected-origin status in 1996. In French cooking, they're used in salads (notably the Lyonnaise-style lentil salad with sautéed onions and lardons), soups, and stews, typically seasoned with thyme, bay leaf, and garlic. Compared with other lentil varieties, they take longer to cook, roughly 20 to 30 minutes, and turn mushy if overcooked, so they're best added toward the end of a dish or watched closely.