puy lentiln.
/ˈpwiː ˈlɛnt(ɪ)l/, U.S. /ˈpwi ˈlɛn(t)l/ A variety of small green lentil with blue marbling and a distinctive spicy flavour, grown chiefly in the mountainous region surrounding the Auvergne town of Le Puy.
ΚΠ
1989 N.Y. Times 26 July c7/1 The varieties are risotto Milanese, French Le Puy lentils for lentil salad, flageolet beans for stewing a la Bretonne and posole for a New Mexican corn stew.]
1989 Independent 21 Oct. 36/7 Pierre Koffman goes for the kind of long simmering with the meat they are to be served with, which resilient Puy lentils are best for.
1995 Vogue Dec. 72/2 You can equally well use those pebbly, slate-blue Puy lentils for a meatier and more robust soup.
2004 H. Blumenthal Family Food 238 The Puy lentil from France has become a gourmet vegetable.
This is a new entry (OED Third Edition, December 2007; most recently modified version published online March 2022).
<
n.1989