The lentil is a very sensitive plant. For this reason, producers use rye to keep the plant upright and off the ground. Then, during harvesting, a machine separates the rye from the lentil.
Champagne lentils are highly nutritious, providing vegetable proteins, slow sugars, iron and fibre.
Smaller and more slender than their lentil cousins, champagne lentils have a very mild and slightly sweet flavour thanks to the nature of the Champagne soil in which they grow and have a delicate and melt-in-the-mouth texture.
Today this pulse has earned a reputation for its finesse and delicious taste as an accompaniment to some of the world’s most prestigious dishes. It is used as the basis of subtle and tasty recipes created by top chefs in some of the most celebrated restaurants.