What are Puy Lentils???

Question

I am clueless, never heard of these before. Where do you buy them? My local grocery store wasnt very helpful when I asked about them.

Answer 1

Well I will be a fountian of information then, they are small french lentils, very meaty tasting and are bluey-green colour, you soak them like other beans and lentils and then cook them (a few hours or overnight in cold water), I like to first saute an onion, in some oil/butter, a small bit of diced carrot, diced celery and one clove of fresh garlic, almost like a rice pilaf or risotto in some ways, if you like a meat flavour a bit of diced bacon is nice, you then rain it the lentils stir them around and then cover with either stock or water, your choice.

Now flavour spices, I use bay leaves, thyme, oregano and a bit of rosemary, fresh on the branch is nice, simmer stirring occasionally until they lightly crumble when pressed (this at a simmer can take 25-40 minutes), just kept and eye on them), you can use them as a side veg, in soups or as a base for a stew or french ragout pronounced (ragu like the sauce), if you have any more questions just let me know, this can apply to other lentils except the red ones, they are best as a thickener in soups and curry's, as they break down very fast. I am a former chef and cooked these in some of my places and in France to, Good Luck, and I hope this was helpful.

Answer 2

Small flat circular shape lentil, dark speckles on a dark brown seed coat.

Du Puy lentils are named after Le Puy in Auvergne, in the center of France.

Le Puy lentils have a delicate taste, a fine green skin with steel blue speckles. They are excellent in salads and vegetable dishes.

Answer 3

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're the only lentil to be identified by area of cultivation - grown in the Le Puy region of France.

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. Available from delis and some supermarkets, they will keep for up to a year in a cool dry cupboard.

http://www.bbc.co.uk/food/recipes/databa...

http://www.bbc.co.uk/food/recipes/databa...