Winter Warmer - French Puy Lentils

Time to pull out those casserole dishes and slow cookers and get warmed up for winter. 

In the spotlight this week are our French Puy Lentils.

Originating in France, these small green lentils are a great alternative to regular lentils. They take less time to cook and retain their shape better as they have very little starch.
 
Joanne Flanagan has created us this fantastic Braised Puy Lentil recipe that’s sure to be a favourite with the whole family.

Braised French Puy Lentils

Ingredients:

• olive oil
• 1 small onion finely diced
• 2 celery sticks finely diced
• 1 carrot finely diced
• 1 cup of Puy lentils
• 3 spring of fresh thyme
• 750ml stock of your choice (I used beef because I was serving it with lamb)
• Squeeze of lemon
• Final drizzle of Extra-virgin olive oil, to taste

Method:

1. Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion and cook until softened.
2. Add celery and carrot stirring occasionally, for about 5 minutes.
3. Stir in the lentils, so they’re coated in the oil and cooking juices, then add the thyme sprigs and hot stock.
4. Season with freshly ground black pepper.
5. Bring to the boil then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape, and the stock is absorbed.
6. Add a dash of boiling water if lentils look a little dry during cooking.
7. Discard the thyme sprigs.
8. Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning.

We served the lentils as side dish with lamb, sweet potato chips, Greek salad and tzatziki. Yummo!

---