Description
Puy lentils are cheap, nutritous, delicious and very easy to make – no soaking required. Lentils are edible seeds of the legume family. These are high in fibre, folate, potassium, iron and B1, and a great source of plant-based protein.
How to cook: Rinse lentils, put in a pan with water and bring to the boil. Simmer for 15-20 mins/until just cooked. They should still have a bit of bite, therefore cooled al dente.
Try these delicious recipes:
A tried and tested Crushed puy lentils with tahini and cumin from Yotam Ottolenghi – delicious and easy to make. Or this warm roasted squash and puy lentil salad from BBC goodfood
Top tips for cooking lentils:
A squeeze of lemon juice can brighten their earthy flavourf adding acidic ingredients, but aciic ingredients such as this should be added after cooking.
Salt should be added at the end of cooking, not during.
Do not cook lentils in aluminium or cast iron pans, as these metals can inhibit the cooking and affect the colour and/or taste of the lentils.
