BBC

Puy lentils recipes

Puy lentils

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.

Buyer's guide

Available from delis and some supermarkets, they will keep for up to a year in a cool dry cupboard.

Preparation

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.

On this page

Quick recipe finder

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).

Advanced search options

See more lentils recipes