Compared to the other varieties these lentils are quite petite and have a very interesting speckled green and blue appearance. However despite their size they are very flavorsome!
Puy lentils are a fabulous addition to salads, as they tend to retain their shape and bite after cooking, instead of the mushy consistency of brown or red lentils in for instance dhal.
This salad can be served up with lamb for a quick dinner!
Puy lentil and roasted vegetable salad with goat’s cheese
Serves 4
1½ cup Puy lentils
8 cups water
500g pumpkin
1 punnet cherry tomatoes
2 tbsp brown sugar
2 tbsp olive oil
200g goats cheese
fresh basil
- Preheat oven to 150°C.
- Chop pumpkin into small cubes (approx. 1 x 1cm) and halve the cherry tomatoes. Lay them at separate ends on a tray lined with baking paper. Sprinkle the vegetables with brown sugar and olive oil and roast them in a slow oven for 20min. You may need to remove the cherry tomatoes earlier from the oven if ready.
- Bring to boil the water and lentils in a saucepan. Reduce the heat and simmer for a further 25min or until the lentils are tender. Drain well.
- Combine the lentils, roasted pumpkin and tomatoes in a salad bowl. Crumble the cheese and scatter with basil.
- Pour over the dressing and toss well.
Dressing
3 tbsp red wine vinegar
2 tbsp olive oil
juice of 1 lemon
¼ tsp minced garlic
- Whisk ingredients together well.
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