Puy Lentils

lozenger · 30-05-2012, 07:36

How do you cook these? Do you do them in water / stock?

The only times I have ever done them is 20 mins simmered in water, drain, season, then stir a handful of spinach in the residual heat with a blob of yoghurt (think it's from a Jamie recipe)

Getting a bit bored of that one now - any other ideas? - and what to serve with them

thanks

LaChatteGitane · 30-05-2012, 07:57

I usually sautee onion, garlic, carrots, sometimes celery before adding lentils. Then add stock or water and let the lentils absorb this.

I have a few recipes with lentils on my blog.
http://lachattegitane.blogspot.com/#uds-search-results

I just love lentils, they are so versatile.

reginald1981 · 30-05-2012, 09:19

I simmer them in stock or just water and make into salads with anything and everything. I always mix the dressing in when hot.

Roasted vegetable and feta or goats cheese and smoked salmon, hot smoked salmon, capers and boiled egg are my favourites.

hobbes · 30-05-2012, 10:07

There is another great Jamie recipe for puy lentils braised with rosemary and garlic. It's amazing served as a side to fatty meats like duck or pork. It's in his first naked chef book and has become a well loved classic in our house.

lozenger · 30-05-2012, 11:05

Thanks for the ideas - I'm doing roast Salmon wrapped in Parma Ham, green beans and lentils - will try out the sautéed carrots and onion idea.

Cheers folks

degsyhufc · 30-05-2012, 16:51

I've only used the tetrapacks of them that just need heating up.
Had them with chorizo and North African type spices and also Indian style.

Espresso · 30-05-2012, 19:51

I use them in a sausage casserole using Toulouse or similarly herby sausages and a good slug of wine.

Lentils of any persuasion are excellent with any sort of meat from a pig, I find.

petit-pois · 31-05-2012, 06:32

Sorry to hijack the thread, OP, but I have a question about puy lentils!

I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use?

The recipe was this one...

http://www.bbcgoodfood.com/recipes/1...-lentil-simmer

reginald1981 · 31-05-2012, 08:17

Quote:

Originally Posted by petit-pois

Sorry to hijack the thread, OP, but I have a question about puy lentils!

I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use?

The recipe was this one...

http://www.bbcgoodfood.com/recipes/1...-lentil-simmer

I have done this recipe loads of times and use dry puy lentils (or Lentilles vertes from Tesco) from a packet. I think using a tin would make it a bit mushy. Its a really yummy dish!

stud u like · 31-05-2012, 08:42

I make my kitcheri with lentils.

petit-pois · 31-05-2012, 08:48

Quote:

Originally Posted by reginald1981

I have done this recipe loads of times and use dry puy lentils (or Lentilles vertes from Tesco) from a packet. I think using a tin would make it a bit mushy. Its a really yummy dish!

Thanks very much!

I shall give it a try!

Gooby · 31-05-2012, 12:07

I make lots of curries with lentils.

I kick off making a curry base by frying onions along with whatever mix of spices I fancy, then add stock and lentils. Leave for about 20-30 mins and a lovely cheap curry. Leave overnight for extra flavour.

degsyhufc · 31-05-2012, 16:20

Quote:

Originally Posted by petit-pois

Sorry to hijack the thread, OP, but I have a question about puy lentils!

I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use?

The recipe was this one...

http://www.bbcgoodfood.com/recipes/1...-lentil-simmer

I've tried green lentils from a tin and they are more tender and briney which you need to wash off.
The puy lentils from the packet were firmer and ready to eat from the pack.

Ads · 31-05-2012, 21:08

Surely the best thing to do with puy lentils is match them with sausages, lardons and some stock, maybe with a bit of spinach, garlic and tomatoes thrown in!

lozenger · 31-05-2012, 21:24

Quote:

Originally Posted by petit-pois

Sorry to hijack the thread, OP, but I have a question about puy lentils!

I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use?

The recipe was this one...

http://www.bbcgoodfood.com/recipes/1...-lentil-simmer

That;s OK - be my guest

I didn't even know they came in tins or vat packs!

Give them a whirl, they don't have much flavour on their own but have a great texture.

I'm trying to avoid wheat at the moment so filling up on pulses etc..

30-05-2012, 07:36	#1
lozenger Forum Member Join Date: Aug 2009 Location: CyberManc Posts: 3,820	Puy Lentils How do you cook these? Do you do them in water / stock? The only times I have ever done them is 20 mins simmered in water, drain, season, then stir a handful of spinach in the residual heat with a blob of yoghurt (think it's from a Jamie recipe) Getting a bit bored of that one now - any other ideas? - and what to serve with them thanks

30-05-2012, 07:57	#2
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	I usually sautee onion, garlic, carrots, sometimes celery before adding lentils. Then add stock or water and let the lentils absorb this. I have a few recipes with lentils on my blog. http://lachattegitane.blogspot.com/#uds-search-results I just love lentils, they are so versatile.

30-05-2012, 09:19	#3
reginald1981 Forum Member Join Date: Jun 2007 Location: London Posts: 4,492	I simmer them in stock or just water and make into salads with anything and everything. I always mix the dressing in when hot. Roasted vegetable and feta or goats cheese and smoked salmon, hot smoked salmon, capers and boiled egg are my favourites.

30-05-2012, 10:07	#4
hobbes Forum Member Join Date: Jun 2005 Location: Sunny Manchester Posts: 5,560	There is another great Jamie recipe for puy lentils braised with rosemary and garlic. It's amazing served as a side to fatty meats like duck or pork. It's in his first naked chef book and has become a well loved classic in our house.

30-05-2012, 11:05	#5
lozenger Forum Member Join Date: Aug 2009 Location: CyberManc Posts: 3,820	Thanks for the ideas - I'm doing roast Salmon wrapped in Parma Ham, green beans and lentils - will try out the sautéed carrots and onion idea. Cheers folks

30-05-2012, 16:51	#6
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	I've only used the tetrapacks of them that just need heating up. Had them with chorizo and North African type spices and also Indian style.

30-05-2012, 19:51	#7
Espresso Forum Member Join Date: Jul 2005 Posts: 17,127	I use them in a sausage casserole using Toulouse or similarly herby sausages and a good slug of wine. Lentils of any persuasion are excellent with any sort of meat from a pig, I find.

31-05-2012, 06:32	#8
petit-pois Forum Member Join Date: May 2011 Location: South-East England Posts: 645	Sorry to hijack the thread, OP, but I have a question about puy lentils! I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use? The recipe was this one... http://www.bbcgoodfood.com/recipes/1...-lentil-simmer

31-05-2012, 08:17	#9
reginald1981 Forum Member Join Date: Jun 2007 Location: London Posts: 4,492	Quote: Originally Posted by petit-pois Sorry to hijack the thread, OP, but I have a question about puy lentils! I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use? The recipe was this one... http://www.bbcgoodfood.com/recipes/1...-lentil-simmer I have done this recipe loads of times and use dry puy lentils (or Lentilles vertes from Tesco) from a packet. I think using a tin would make it a bit mushy. Its a really yummy dish!

31-05-2012, 08:42	#10
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	I make my kitcheri with lentils.

31-05-2012, 08:48	#11
petit-pois Forum Member Join Date: May 2011 Location: South-East England Posts: 645	Quote: Originally Posted by reginald1981 I have done this recipe loads of times and use dry puy lentils (or Lentilles vertes from Tesco) from a packet. I think using a tin would make it a bit mushy. Its a really yummy dish! Thanks very much! I shall give it a try!

31-05-2012, 12:07	#12
Gooby Forum Member Join Date: Jan 2008 Posts: 1,457	I make lots of curries with lentils. I kick off making a curry base by frying onions along with whatever mix of spices I fancy, then add stock and lentils. Leave for about 20-30 mins and a lovely cheap curry. Leave overnight for extra flavour.

31-05-2012, 16:20	#13
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by petit-pois Sorry to hijack the thread, OP, but I have a question about puy lentils! I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use? The recipe was this one... http://www.bbcgoodfood.com/recipes/1...-lentil-simmer I've tried green lentils from a tin and they are more tender and briney which you need to wash off. The puy lentils from the packet were firmer and ready to eat from the pack.

31-05-2012, 21:08	#14
Ads Forum Member Join Date: Jul 2003 Location: Pimlico, central London, UK Posts: 14,886	Surely the best thing to do with puy lentils is match them with sausages, lardons and some stock, maybe with a bit of spinach, garlic and tomatoes thrown in!

31-05-2012, 21:24	#15
lozenger Forum Member Join Date: Aug 2009 Location: CyberManc Posts: 3,820	Quote: Originally Posted by petit-pois Sorry to hijack the thread, OP, but I have a question about puy lentils! I saw a recipe with them in the other day and when I looked online for the ingredients there was a choice of different puy lentils. There was one type which was in a tin and I presume you just drain and use, but the others (think there was about 4 types) were in packets. Having never used these before I didn't know what to get so gave up. Can anyone specify what I'm supposed to use? The recipe was this one... http://www.bbcgoodfood.com/recipes/1...-lentil-simmer That;s OK - be my guest I didn't even know they came in tins or vat packs! Give them a whirl, they don't have much flavour on their own but have a great texture. I'm trying to avoid wheat at the moment so filling up on pulses etc..

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Puy Lentils