‘Le Puy’ green puy lentils AOP, also known as ‘the caviar of the poor’, are beloved of professional chefs all over the world. Puy lentils have delicate skin, a firm texture and an earthy, nutty flavour that works well with both intensely savoury and slightly sweet flavours. Puy lentils keep their shape, even when simmered for a long time, so they’re ideal for salads as well as adding body to soups and stews.
The green puy lentils AOP are cultivated in Haute-Loire, Auvergne, in France. Auvergne-born chef, Regis Marcon, began promoting these lentils to the world in the early 1990s. In 1996, puy lentils from the Haute-Loire became the first vegetable to receive the AOC/AOP (Appellation d'Origine Protégée) designation. Regis Marcon still uses the lentils in his restaurant today, which has held 3 Michelin stars since 2005.
For best results, cover the lentils in cold water and bring to the boil. Simmer for five minutes, then discard the cooking water. Cover the lentils with boiling water and gently simmer for a further twenty minutes with your choice of herbs and vegetables like carrots and onion. Add salt to taste at the end of cooking.
These ‘Le Puy’ green puy lentils are specially chosen by Sabarot. Sabarot are a family business who have been strong advocates for local Haute-Loire produce since 1819. The lentils are presented in reusable tins featuring a ‘skyline’ of the town of Le Puy. It outlines the town’s three most famous landmarks – the chapel of St-Michel d’Aiguilhe, a statue of the Virgin Mary and the Cathédrale Notre-Dame-du-Puy.
Ingredients: green lentils from Le Puy.
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