Puy lentils have a peppery flavour and hold their texture better than other lentils. They have the characteristic wholesome earthy taste of lentils with no off flavours or taints. Pre cooking the lentils will be hard; once soaked and cooked the lentils will be firm but not tough or hard.
Lentils do not require it but can be soaked in order to reduce cooking time by about half.
Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.
Boil puy lentils in three times the volume of water and avoid cooking with anything acidic – such as vinegar.
Lentils will vary in their cooking times depending on their variety and age.
As a rough guide to cooking times:
Green and brown lentils: 35-45 minutes
Red split lentils: 15-20 minutes
Puy lentils: 25-30 minutes
Yellow lentils: 40-45 minutes
Lentils are also great in the pressure cooker; cook for around 20-30 mins (depending on the type).
Nutrition
Typical values per 100g
Energy KJ: 1280
Energy Kcal: 304
Fat: 1.5g
Of Which saturates: 0.2g
Carbohydrate: 41g
Of Which Sugar: 1.1g
Fibre: 17g
Protein: 24g
Salt: 0g
