Puy lentils are a great lentil for salads and other dishes. They hold their shape once cooked and keep their bite. They’re high in fibre and protein and low in fat.
The name “Puy” refers to the region of South-Central France where the lentils are grown.
This Puy lentil salad recipe is so versatile. It will work with whatever vegetables you have in the fridge. Plus, the cooked lentils keep really well in the fridge so you can make a big batch at the weekend and eat them all week if you want to.
You can cook the lentils alongside other hot veggies, such as carrots, butternut squash and onions to make a tasty stew. They also make a great accompaniment to meat and fish dishes.
Pair them with some salad leaves and top with a fillet of fish or serve them with a steak or sausage casserole.
I love them as a salad. Hot for dinner at night and cold for lunch the next day.
Ingredients
120g Puy lentils
400 ml chicken or vegetable stock
75g broccoli
75g green beans
6 spring onions
6 radishes
12 baby plum tomatoes
Juice of 1 lemon
1 tsp Dijon mustard
Black pepper
Serves 2
Directions
Rinse the lentils under cold water then transfer to a pan with the stock. Bring to the boil then simmer for about 25 minutes until the lentils are cooked. They should still have a bit of bite to them.
Blanch the broccoli and green beans in boiling water for a few minutes then rinse under cold water to stop them from cooking further.
Chop the spring onions, radishes and tomatoes. Add to the lentils, broccoli and green beans.
Whisk the lemon juice and mustard together. Pour over the salad and serve with freshly ground black pepper.
Tip: Experiment with different ingredients. I use the lentils, stock, mustard and lemon as my base ingredients then add whatever I fancy that day or whatever needs to be used up to make space in the fridge. The last version I made was with spring onion, tomato, red pepper and mange tout. I just sliced everything up raw and mixed it together with the cooked lentils.