Ideas or recipes for Puy lentils?

[AngelDog]

Anyone got any? I have lots I want to use up.

I'm doing lentils for dinner - lentil, feta and butternut squash salad Witt a chilli dressing, with some grilled lamb

I like this one. Sorry about crap link - on phone on the train and can't do it properly.

www.cheapeats.ie/2009/01/30/puy-lentil-and-vegetable-cottage-pie/

I've made this one and it's lovely

www.guardian.co.uk/lifeandstyle/2007/jan/20/foodanddrink.recipes

Usually I skip the puff pastry, or use ready-made vol-au-vent cases.

Brown some sausages and an onion in casserole dish. Add good stock. I use chicken. Throw in a load of puy lentils. Simmer for about 40 mins.

We have it with mash. It's sooooooo delicious.

Thanks, everyone.

www.guardian.co.uk/lifeandstyle/2010/feb/18/sausage-chorizo-lentil-casserole

This is a total winner - one of my Dh favourite dishes and he's normally a lasagne or steak man.

Serve simply with salmon and a squeeze of lemon.

Perfect.

yummy lentil & walnut salad

Vegetarian moussaka

Salmon and lentil salsa... www.deliaonline.com/recipes/main-ingredient/fish-and-seafood/salmon/seared-salmon-fillets-with-puy-lentil-salsa.html

Mmm. :)

Chicken or duck and puy lentil casserole is gorgeous.
Brown meat, add onions, celery, carrots, herbs, stock, and lentils, and cook slowly for about an hour till meat falling apart and lentils soft. Tis yum.

I quite often make this red pepper and red lentil moussaka but replace the red lentils with cooked puy lentils. It it delicious.

Mine's similar to a few above: Fry chopped onion, carrot, celery, mushrooms and bacon bits then add lentils plus stock and simmer for 20 mins. Add spinach and parsley at the end if you have it.

Nigel Slater has an idea involving cooking them in red wine - never tried them though. He also has them cooked plain mixed with olive oil and feta cheese (and maybe something else that I've forgotten - olives? artichokes?)

I make a warm salad with them.

Rinse the lentils, then cook in simmering water (no salt to be added) until they are tender - around 15-20 minutes, but keep checking after about 10 minutes. Sometimes they cook more quickly than others.

When they are tender, drain.

While the lentils are cooking, saute a large onion, chopped along with a large carrot, cut into small dice, a couple of rashers of smoked bacon, also diced and some garlic (amount up to you) in a large frying pan, in olive oil. You can add chilli if you like - again, amount up to you. I also add dried oregano.

When it's all softened (and the carrot has to be softened, so it needs to cook for a reasonable amount of time), add the drained lentils. Stir it all together, season with sea salt and black pepper and add another sloosh of olive oil and a bit of wine vinegar. Serve warm.

lentil and bacon soup.

fry 2 chopped onions and 2 sticks of chopped celery until soft. add 4oz chopped bacon, fry until cooked. add 5 (yes, 5, it feeds a lot) cloves chopped/crushed garlic. stir 8oz puy lentils into the bacony onion bits until coated with oil. add 2xtin chopped toms, 1lt chicken or veg stock and 400ml water. bring to the boil, and simmer slowly with a lid on for about 40mins, when the lentils should be cooked.

serve with 2oz pasta per person in the soup bowl, and top with some parmesan.

this amount does 2 adults and 2 DC for 2 nights.

Warm Puy lentil, feta and beetroot salad
Serves 4-6
Cook about 250 grams of lentils in stock or water until tender, drain and season and place in a bowl.
Tip a packet of pancetta (or snip up two or three streaky bacon rashers) and saute with a little olive oil and garlic until just crisp.
Separately dice one or two small cooked beetroot (not in vinegar) and about 100 grams of feta cheese.
Chop a small handful of parsley and a shallot or two/three spring onions.
Tip the pancetta and garlic into the bowl of lentils, stir to mix, then gently fork in the diced beetroot and feta cheese. Add the chopped onion and parsley. Drizzle with one to two tablespoons of EV olive oil and 1-2 tsps of red wine vinegar, or to taste. Stir to mix and serve while still slightly warm.
(for a vegetarian version omit the pancetta and throw in a handful of chopped walnuts instead.) You can also add diced tomato if you like.
Can be served as a light lunch, with crusty bread and perhaps some cold meat or chacuterie, or on its own as a starter.

Ham and lentil casserole -- serves 3-4
You need a small ham or bacon joint, for example a ham hock or collar joint of about 500-600 grams. Place the meat in a pan of cold water and bring to the boil, if the water tastes salty, pour it away and and replace it. Cover and cook for about an hour on a low heat until the meat is almost tender.
While the meat is cooking prepare the lentils. Sauté a large chopped onion with two good-sized diced carrots and two or three diced celery sticks (tops included) in olive oil in a large lidded pan then add a tin of tomatoes, the same amount of water and one tbs tomato puree. Pour in about 250 grams of lentils. Stir well and add a bay leaf, sprig of thyme and a good shake of Worcester sauce. Simmer for about 40 minutes to an hour. Add cooking liquid from the meat if it starts to dry out. When the meat is done take it out of the cooking liquid and place in the pan with the lentils, adding some more of the ham liquid. Cover again and simmer for a further 20-30 minutes. Taste and adjust seasoning. It shouldn't need much if any salt. Take out the ham, which should be very tender by now, and carve so that each person has a thick piece or slice. Spoon the lentils and vegetables, with some of the cooking liquid, onto the plates and place the slice of meat on top.
Lovely with mustard mashed potatoes.

I made this last week & it was bloody lovely!

Hearty French Lentils

Chop 1 onion & cook slowly until softened. Add 3 chopped carrots, 2 tsp ground cumin & 3 cloves of garlic.
After about 5mins, add 1 cup of puy lentils, a big squeeze of tomato puree & 3 cups of stock.
Bring to boil & simmer for 20 mins with the lid on.
Take the lid off a little bit & cook for another 20mins
Eat with bread or rice.