A small slate-green lentil with a delicate blue marbling. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.
Sweet onions with lentil stew
Pork belly with lentils and black cabbage salsa
Roasted cauliflower and lentil salad with red pepper sauce
Smoked trout salad
Veggie kedgeree
Moroccan Puy lentil salad
Available from delis and some supermarkets, they will keep for up to a year in a cool dry cupboard.
Serve them hot or cold as a salad starter or as an accompaniment to poultry, meat or fish dishes, or use them in soups or casseroles.
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