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Puy lentils

Lentils - when combined with grain such as pasta, rice or bread - provide a complete protein and is a great alternative to meat.

It is rich in anti-oxydants, fibres, minerals (Iron, Zinc) and vitamins (B1, B6, Folate). It has also the advantage to make you feel 'full' quickly and for a long time (low GI/GL).

I often cook a large pan of Puy lentils and serve them hot or cold, on the side or as a main dish, over several meals. And 2 out of the 3 children love them.


300ml Le Puy green lentils

300ml white wine

300ml water

1 chicken stock cube (low salt)

Rinse the lentils as instructed on the packaging. In a heavy-based pan, place the lentils and all the ingredients (wine, water, stock cube) and bring to the boil.

Leave it to simmer for 15-20 min until all the liquid has been absorbed. Taste - the lentils should not be mushy but not to crunchy either. If the latter, add a bit of boiling water to the pan and carry on cooking for a bit.

When lukewarm, add a salad dressing to the lentils (1/2 a shallot finely sliced, 1 tbsp red wine vinegar; 3 tbsp olive oil, salt & pepper to taste). Then add any crudité you have such as cucumber, tomatoes, avocado, celery... it will make a delicious salad.

Puy lentil salad with tomatoes, celery and halloumi

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