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 are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.
Red lentil and aubergine moussaka
Sweet onions with lentil stew
Vegetarian puy lentil lasagne
Smoked trout salad
Veggie kedgeree
Moroccan Puy lentil salad
Available from delis and some supermarkets, they will keep for up to a year in a cool dry cupboard.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
