n November we had a cous cous dish with roasted vegetables and puy lentils.
Like other legumes, lentils are low in fat and high in protein and fibre, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavour.
Considered by gourmets to be the best type of lentil are the delicate Puy lentils - French green lentils. Puy lentils are an attractive dark green colour with blue marbling and a delicious, unique peppery flavour. True Puy lentils come from the region of France, Le Puy, which has a unique climate and volcanic soil in which the lentils thrive. They're now also grown in North America and Italy.
They hold their shape well, but take longer to cook than some lentils. Puy lentils can be served hot or cold as a vegetable or salad accompaniment. They're especially good in salads since they remain firm after cooking and have a rich flavour.
To cook: Rinse the lentils. To serve 2, place 100g of lentils in a pan and cover with cold water, bring to the boil and simmer gently for 15-20 minutes or until just cooked, but with a little bite. Drain and serve.