Lentilles, retour vers l'aliment du futur

Once shunned by consumers, the French are rediscovering the virtues of lentils. An alternative to meat, this legume is the food of the future, good for health and the environment. In France, the star is the green Puy lentil, produced on the volcanic soil of Auvergne. However, this green pearl has almost disappeared, competing with Canada which, for 30 years, has been mass producing the lentils and exporting them at low prices all over the world. Its secret to being the world market leader: genetically selected varieties and intensive use of pesticides, including the highly controversial glyphosate.

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