Puy-type French green lentils have a peppery, earthy flavour and are prized by chefs for the way they hold their shape during cooking. This makes French green lentils a good choice for salads, as other lentils like red and brown tend to go mushy.
Serve Puy-type lentils with roasted cod and vegetables. Shallots, red onion, fennel, tomatoes and garlic are particularly good partners for the lentils. Make a rustic, hearty dinner by stirring wilted spinach and torn pieces of mozzarella through cooked green lentils, and serve with herbed sausages like Toulouse or Cumberland.
To cook the lentils, first rinse them under running water to get rid of any grittiness. Place in a saucepan and cover with water. A ratio of 1 : 2.5 lentils to water is best. Bring to the boil, then turn down to a medium-low heat and simmer for 25-30 minutes or until tender. For extra flavour, simmer the green lentils in your favourite stock.
These Puy-type green lentils are the same variety as the coveted Puy lentils, but they are grown outside the Le Puy-en-Valay region of France.
Ingredients: French green lentils.
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