Best 3 Le Puy Lentils Recipes

**Le Puy Lentils: A Culinary Journey Through History, Health, and Flavor**

Le Puy lentils, also known as lentils du Puy, hail from the volcanic region of Le Puy-en-Velay in south-central France. These small, green lentils are prized for their earthy, nutty flavor, firm texture, and superior nutritional profile. With a history dating back to ancient times, Le Puy lentils have long been a staple in French cuisine, gracing hearty soups, stews, salads, and even desserts.

Our collection of Le Puy lentil recipes showcases the versatility of this humble legume. From classic French dishes like Le Puy lentil soup and lentil salad niçoise to innovative creations like lentil burgers and lentil chocolate cake, these recipes offer a culinary adventure that spans cultures and tastes.

Whether you're a seasoned vegetarian or simply seeking to incorporate more plant-based meals into your diet, Le Puy lentils are a delicious and nutritious choice. Packed with protein, fiber, iron, and antioxidants, these lentils offer a wealth of health benefits. Their low glycemic index makes them suitable for individuals with diabetes or those looking to manage their blood sugar levels.

Join us on this culinary journey as we explore the fascinating world of Le Puy lentils. With their rich history, exceptional nutritional value, and delectable flavor, these lentils promise a satisfying and wholesome dining experience.

Let's cook with our recipes!

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

DU PUY LENTILS WITH CARROTS

Du Puy Lentils with Carrots image

Provided by Amy Finley

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 large leek, white and pale green parts chopped, plus 1(6-inch) dark green leaf
1 tablespoon olive oil
2 small carrots cut in 1/4-inch slices on the diagonal
1 cup du Puy lentils
3 cups chicken broth
4 parsley stems plus 1/4 cup chopped parsley leaves
1 bay leaf
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

FRENCH PUY LENTIL SALAD

French Puy Lentil Salad image

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Provided by Daydream

Categories Lentil

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups water (28 fl oz)
1/2 onion
2 cloves
1 1/2 cups puy lentils (10 oz)
1 slice lemon, zest of
2 cloves garlic, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint leaves, finely chopped
3 green onions, finely chopped

Steps:

Peel the half-onion and stud with the cloves.
Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
Allow to stand for 30 minutes so that the flavors absorb.
Serve at room temperature.

Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4

Tips:

Rinse the lentils: Before cooking, rinse the lentils in a fine-mesh sieve under cold water for 1-2 minutes. This helps remove any dirt or debris.
Use a good quality stock: The stock you use will greatly affect the flavor of the lentils. Use a homemade stock or a good quality store-bought stock.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
Add flavorings: There are many ways to add flavor to lentils. Common flavorings include onions, garlic, carrots, celery, herbs, and spices.
Serve with your favorite sides: Lentils can be served with a variety of sides, such as rice, quinoa, roasted vegetables, or a simple salad.

Conclusion:

Le Puy lentils are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and iron. With their unique flavor and texture, Le Puy lentils are a great addition to any meal.