Puy lentils
- Thread starter soulman
- Start date
found this webpage and it's got a few links for different recipes - I've not tried any of them yet, if you make any you can let me know if they're any good 
http://www.bibliocook.com/archives/2006/05/salad_lunches_f.html
http://www.bibliocook.com/archives/2006/05/salad_lunches_f.html
Poot
My wife thinks I work too hard
Tank Girl said:oh no, I hate it when you end up with a mediocre mealI feel cheated and think that I should have something really nice afterwards, as a mediocre meal doesn't really count.
I knew I was clutching at straws/lentils. I cooked a chicken one for my husband which looked nice (with tortillas, sour cream etc) but I don't eat meat y'see. But don't worry, he'll be laughing on the other side of his face when he has to share a bed with me and my gas tonight
Part cook them and then finish them off with cabbage and mushrooms in a little stock.
(start with onion and garlic then mushrooms (some dried ones as well if you have them plus the water with the stock) then the lentils and stock, cook a little while, then the cabbage).
(start with onion and garlic then mushrooms (some dried ones as well if you have them plus the water with the stock) then the lentils and stock, cook a little while, then the cabbage).
mrsfran
Well-Known Member
Puy lentils have a rich, earthy quality and firm texture that a lot of other pulses lack. As such, they're good to use instead of meat in things like lasagna or moussaka. Puy lentil lasagna is lovely, and I speak as a meat-eater. They're also very nice in soups.
Puy lentils go well with herbs like sage and rosemary and thyme - wintry, hardy types that have a kid of comforting flavour. I love them and think they're very underrated.
Puy lentils go well with herbs like sage and rosemary and thyme - wintry, hardy types that have a kid of comforting flavour. I love them and think they're very underrated.
brixtonvilla
should be Oslovilla, really
They're fucking cracking casseroled with fatty pork and spicy sausages, like Merguez or something like that. Not the most helpful thing to post on a veggie thread I know, but it's still true. Well, what else are you supposed to do with a pig, apart from finding truffles? Can't milk it, train it to carry/pull anything, or hunt...
nino_savatte
No pasaran!
Puy lentils rock. I rarely use any other. 
Schmetterling
I saw something nasty in the woodshed!
Pretty much what you said but, at the table, add a tiny amount of white vinegar. And hey presto; it's a German dish.brixtonvilla said:
aurora green
Tectonic
missfran said:
Got a recipe for that Missfran?
*smiles sweetly
I know this sounds like a funny recipe but it is nice I assure you.
Spicy Haddock and Puy Lentils:
Smoked haddock
Puy lentils
leek (1 or 2)
curry paste
cream fraiche
1. poach haddock in water - drain and reserve water.
2. Fry leeks in deep frying pan for a couple of minutes and add curry paste to taste.
3. Add lentils and water from fish. Cook lentils as you would rice.
4. When lentils are tender, add the fish, and remove from heat. Stir in the creme fraiche to taste.
5. Serve with crusty bread.
Spicy Haddock and Puy Lentils:
Smoked haddock
Puy lentils
leek (1 or 2)
curry paste
cream fraiche
1. poach haddock in water - drain and reserve water.
2. Fry leeks in deep frying pan for a couple of minutes and add curry paste to taste.
3. Add lentils and water from fish. Cook lentils as you would rice.
4. When lentils are tender, add the fish, and remove from heat. Stir in the creme fraiche to taste.
5. Serve with crusty bread.
Does it need to be veggie?
Salmon with lentils and spinach.
Cook yer lentils
Throw them in a wok with olive oil, lemon juice, spinach and herbs (coriander, basil, parsley or mint are good) Cook til the spinach is wilted.
Tip it on the plate and put yer cooked salmon on top.
Blob some natural yoghurt on top.
One of my favourite meals.
Salmon with lentils and spinach.
Cook yer lentils
Throw them in a wok with olive oil, lemon juice, spinach and herbs (coriander, basil, parsley or mint are good) Cook til the spinach is wilted.
Tip it on the plate and put yer cooked salmon on top.
Blob some natural yoghurt on top.
One of my favourite meals.
Wookey
Muppet is not a slur
Right, stand back, Wookey's here
I made this for a very special dinner, and it was unbelievable.
Puy Lentils and Bean Puree on Mushrooms (with a red wine sauce)
4 field mushrooms
1tbls olive oil,
1 red onion, cut into wedges
1 garlic clove, crushed
200g of puy lentils
185ml red wine
440ml of veggie stock (marigold's best)
a tablespoon of fresh chopped parsley
1oz butter
2 more cloves garlic, crushed
Bean Puree
1 large potato (chunked)
more olive oil
tin of cannellini beans
2 more cloves garlic, crushed
a big spoonful of veggie stock
Red wine sauce
170 ml red wine
2 tblspns tomato puree
375ml veggie stock
1 tblspn brown sugar
1) Take the stalks off your mushrooms and chop these stalks roughly. Fry off your red onion wedges and garlic (how did you guess?) for 2 or 3 minutes, then add the mushie stalks for a further minute. Add the lentils, wine and stock from the first section of the recipe and bring up to the boil. Simmer for 20-25mins, or until reduced, as long as your lentils are cooked through. Stir in the chopped parsley, and keep warm.
2) Meanwhile, on the opposite side of the studio, we have our chunks of potato which we've boiled for about ten minutes. Drain 'em, mash 'em, and stir in half the olive oil (second section of the recipe). Put the beans, the garlic, the rest of the olive oil and the bit of stock into a food blender, and whizz it till smooth. Fold this cream into the mashed potato. Keep this warm too.
3) Melt your butter in a heavy pan, and put your destalked mushroom caps in with the last of the garlic, on a medium heat (don't scorch the garlic...) and cook until they're tender. Put them on a warm plate while you make the sauce (they'll shrivel in a low oven with your bean puree and lentils!). Don't wash the pan!
4) Take the pan, and deglaze with the red wine, then add the tomato puree, stock and sugar, bring to the boil. Reduce until thick.
5) To build, put the mushrooms on their backs on a warm plate. Top with the white bean puree, then crown with puy lentils and drizzle with the red wine sauce. Two each for a main, one as a starter.
It's from my Complete Vegatarian Cookbook, it's never let me down.
I made this for a very special dinner, and it was unbelievable.
Puy Lentils and Bean Puree on Mushrooms (with a red wine sauce)
4 field mushrooms
1tbls olive oil,
1 red onion, cut into wedges
1 garlic clove, crushed
200g of puy lentils
185ml red wine
440ml of veggie stock (marigold's best)
a tablespoon of fresh chopped parsley
1oz butter
2 more cloves garlic, crushed
Bean Puree
1 large potato (chunked)
more olive oil
tin of cannellini beans
2 more cloves garlic, crushed
a big spoonful of veggie stock
Red wine sauce
170 ml red wine
2 tblspns tomato puree
375ml veggie stock
1 tblspn brown sugar
1) Take the stalks off your mushrooms and chop these stalks roughly. Fry off your red onion wedges and garlic (how did you guess?) for 2 or 3 minutes, then add the mushie stalks for a further minute. Add the lentils, wine and stock from the first section of the recipe and bring up to the boil. Simmer for 20-25mins, or until reduced, as long as your lentils are cooked through. Stir in the chopped parsley, and keep warm.
2) Meanwhile, on the opposite side of the studio, we have our chunks of potato which we've boiled for about ten minutes. Drain 'em, mash 'em, and stir in half the olive oil (second section of the recipe). Put the beans, the garlic, the rest of the olive oil and the bit of stock into a food blender, and whizz it till smooth. Fold this cream into the mashed potato. Keep this warm too.
3) Melt your butter in a heavy pan, and put your destalked mushroom caps in with the last of the garlic, on a medium heat (don't scorch the garlic...) and cook until they're tender. Put them on a warm plate while you make the sauce (they'll shrivel in a low oven with your bean puree and lentils!). Don't wash the pan!
4) Take the pan, and deglaze with the red wine, then add the tomato puree, stock and sugar, bring to the boil. Reduce until thick.
5) To build, put the mushrooms on their backs on a warm plate. Top with the white bean puree, then crown with puy lentils and drizzle with the red wine sauce. Two each for a main, one as a starter.
It's from my Complete Vegatarian Cookbook, it's never let me down.
aurora green
Tectonic
That sounds lovely!
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