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Posts Tagged ‘Puy Lentils’

Are you ready for something healthy yet? A delicious, quick and easy side dish. We served this with roast chicken, but we can see it happily going with lamb, sausages or a few other veggie dishes too.

Beetroot & lentil salad with mustard dressing – serves 5-6

  • 200g puy lentils
  • 1 tbsp grainy mustard
  • 1½ tbsp extra virgin olive oil
  • 300g cooked beetroot (not in vinegar), sliced
  • a large handful of tarragon, roughly chopped

Put the lentils into a saucepan, cover with water and bring to the boil. Simmer for 20 minutes, then drain and leave to cool.

Whisk the mustard, olive oil and seasoning together in a small bowl.

Put the lentils into a bow, mix in the dressing, then stir in the beetroot, tarragon and more seasoning.

(Original recipe from BBC Good Food)

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It’s definitely a bit more like soup weather in Dublin and this one’s good and hearty!

Puy lentil and pearl barley soup – serves 6

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves of garlic, crushed
  • 100g dried Puy lentils
  • 100g pearl barley
  • 680g jar passata
  • 1.5 litres vegetable stock
  • 2 tsp sugar
  • 1 tbsp balsamic vinegar

Heat the olive oil in a large pot, add the onion and carrots and cook over a medium heat for about 10 minutes or until softened and starting to colour.

Add the garlic, Puy lentils and pearl barley and stir for a minute, then add the passata and vegetable stock. Season with salt and black pepper.

Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes or until everything is tender.

Add the sugar and balsamic vinegar, season again if needed, and serve.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK Penguin House, 2019.)

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Haloumi & Lentil salad

This is a super simple dish that has a great balance and play between textures and flavours – salty halloumi, earthy lentils and sweet, juicy tomatoes.

Warm Puy lentil, cherry tomato and halloumi salad – serves 4

  • 250g cherry tomatoes, halved
  • ½ red onion, finely sliced
  • ½ garlic clove, crushed
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • 150g Puy lentils
  • 250g halloumi, cut into big chunks
  • small bunch of coriander, roughly chopped

Toss the tomatoes, red onions, garlic, lemon juice and olive oil in a bowl.

Cook the Puy lentils until just tender, then drain and add to the bowl. Season well and toss.

Grill or barbecue the halloumi until golden.

Stir the coriander through the lentils and serve with the grilled halloumi.

(Original recipe from BBC Olive Magazine, May 2008.)

 

 

 

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This recipe is rich with a natural gravy and very flavoursome and filling. Despite this it is very low in calories so perfect if you’re watching your weight or for a midweek dinner. We ate this over two nights (instead of three) as we were both a little greedy, and also because it was so moreish.

Gardener’s Pie – to serve 6

  • 1 tbsp sunflower oil
  • 2 shallots, chopped
  • 3 celery sticks, trimmed & chopped
  • 2 large carrots, peeled & diced
  • 2 large parsnips, peeled & diced
  • 2 garlic cloves, thinly sliced
  • 150g puy lentils, rinsed & drained
  • 1 litre hot vegetable stock
  • 2 tbsp tomato purée
  • 1 bay leaf
  • 500g floury potatoes, like Maris Piper, peeled & cut into small chunks
  • 15g butter
  • 2 tsp plain flour

Heat the sunflower oil in a deep, large frying pan over a medium heat and fry the shallots, celery, carrots & parsnip for 8-12 minutes and until brown. Add the garlic and cook for a further minute.

Stir in the lentils, stock, tomato purée and bay leaf and bring to the boil. Reduce to a simmer and cook for 25 minutes and until tender.

Put the potatoes into a pot and cover with cold water. Bring to the boil and cook for about 10 minutes and until tender. Drain and add the butter and some seasoning. Mash until smooth. Add a little extra butter if you’d like for a bit more richness.

Heat the grill.

Sprinkle flour over the simmered lentil mix and stir in. Cook for another 2 minutes until thickened. Spoon into a warmed, heatproof pie dish.

Top with the mashed potato and grill for 5 minutes , until golden. You’ll need to keep an eye on this as the time needed will depend on the griller.

Serve with: try a Beaujolais Cru, like a Régnié, which will have a both lightness and depth, plus a bit of earthiness to match the lentils. Beaujolais is never too heavy, and the Cru’s add depth and personality that is harder to find in a basic wine.

(Original recipe from BBC Good Food)

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