Ingredients: Puy lentils

Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. The variety is the same, but since they are grown in this distinct place (which has volcanic soil) the taste is slightly different — it’s even more peppery and flinty. If your bag of French lentils aren’t noted as Puy, then they were grown outside of this famous region, likely in North America or Italy. Regardless, both deliver the firm texture and nutty flavor this variety is known for.

As these small ‘French’ Puy Lentils are fast cooking it is not necessary to pre-soak them before cooking. However, some people may choose to do so for 30-60 minutes to reduce any remaining Saponin, a naturally occurring coating on seeds and pulses.

These lentils remain whole when cooked and are wonderful in wraps and salads; try with roast beetroot and vegan feta cheese. Create irresistible vegan lentil burgers with besan flour, spices and fresh herbs; or add pureed for dips and to thicken savoury dishes. Uncooked French Lentils can be well rinsed and then added directly to hotpots. Perfect for curries, hearty broths and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till tender and delicious – about 25-30 minutes.

To pre-cook, these lentils, rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:3. Reducing to a simmer and cook for 20-25 minutes or until tender. Do not add salt to water during cooking as this can cause the ‘skin’ of pulses to become tough. These scrumptious French green lentils are a handy and versatile addition to the pantry.