Puy Lentils: The French Secret to Perfect Salads and Soups
Rinse your Puy lentils in a bowl of water, picking out any debris or sneaky pebbles. Trust me, you don’t want to bite into a rock!
Toss the clean lentils into a saucepan with a bay leaf and enough water to cover them by a few inches. Want extra flavor? Add garlic, herbs, or even a pinch of cumin.
Bring to a simmer, then lower the heat and cook uncovered for about 25 minutes. Check for tenderness—no crunch means they’re done.
Drain and salt the lentils. You can serve them just like this, or go wild and toss them with sautéed veggies and a quick vinaigrette for a killer salad.
If you’re feeling cozy, use these lentils as the base for a hearty soup. Just soak, simmer with veggies and stock, and finish with a splash of red wine vinegar and some Parmesan.
Puy lentils keep their shape and have a nutty, spicy flavor that’s totally unique. They’re my go-to for meal prep and easy lunches!
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