puy lentiln.

Brit.

/ˈpwiː ˈlɛnt(ɪ)l/, U.S.

/ˈpwi ˈlɛn(t)l/

Origin: From a proper name, combined with an English element. Etymons: proper name Puy , lentil n.

Etymology: < the name of the town of Le Puy (see puy n.) + lentil n.

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).

单词	puy lentil
释义	puy lentiln. Brit. /ˈpwiː ˈlɛnt(ɪ)l/, U.S. /ˈpwi ˈlɛn(t)l/ Origin: From a proper name, combined with an English element. Etymons: proper name Puy , lentil n. Etymology: < the name of the town of Le Puy (see puy n.) + lentil n. 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
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