Puy Lentils (500g)

These are a lot tastier than the average lentil, much easier and a whole load quicker to make. And they keep their shape and texture when cooked. They are really, really good. “Puy” refers to the part of South-Central France where these are grown (the full name is “Le Puy-en-Velay”).

There's no need to pre-soak these Lentils, so all you need to do is cook them for around 20minutes.

More Ideas:
• Add baby spinach to just cooked Puy Lentils and allow the spinach to wilt. Season with freshly grated nutmeg and serve alongside roast pork, or sausages with onion gravy
• For cold salads, mix Puy Lentils with Sun Dried Tomatoes, fresh herbs, bacon, olive oil or whatever else you like
• Use just cooked Puy lentils with thyme and roasted garlic. Stir in chunks of goats cheese and serve with wedges of roasted butternut squash