To Puy or not to Puy

That is the question!

Whether the word lentil conjures up images of sandal wearing vegetarians, a fine dining experience, credit crunch recipes or exotic locations, there is no doubting that the humble lentil is a versatile and cheap as chips kitchen staple.

I have recently been exploring a whole new world of lentil, especially since becoming a “Pescatarian”, yes, you read that right, I am no longer a meat lover despite my cravings for steak, steak and more steak.

One of the tastiest dishes lentil dishes I have ever eaten was fillet of salmon, wrapped in parma ham on a bed of creamy puy lentils, it was so filling my husband had to roll me home and I nearly took his eye out with an exploding button.

Download our Credit Crunch Recipe Sheet for the delicious lentil recipes below for all the family.

• Coconut Lentil Soup
• Sausage & Lentil Casserole
• Lentil Lasagne

Different types of lentils:

Brown lentils

• Known as continental or Egyptian lentils are generally the least expensive and more easily obtained
• Milder in flavour and hold their shape whilst cooking
• Cooking time around 35 minutes

Red lentils

• Less common than brown
• Have a sweeter taste
• They tend to go mushy when cooked so are best suited to soups and stews
• Cooking time around 10-15 minutes

Green lentils

• Also know as Puy or French lentils
• Most expensive type of lentil
• Meatiest consistency, rich tasting and hold their shape whilst cooking
• Excellent choice for salads or with fish.
• Cooking time around 20 minutes

Interesting lentil facts:

• Did you know that the lentil is the cousin of the pea?
• They contain 26% protein – the highest content in any vegetable except soy beans
• Lentils have virtually no fat

 

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