French-style green lentils, also known as Puy lentils, have an earthy, peppery flavour.   They’re fast to cook, don’t require presoaking and hold their shape when done so are perfect for soups, salads, curries and ragout.  They’re also delicious in salads, burgers, soups and casseroles and are easy to sprout for stir fries and salads.

How to Use:

Presoaking is not necessary with these French style lentils.

To cook, these lentils, bring to the boil with at least twice the amount of water to lentils.  Reduce to a simmer and cook for 20-25 minutes or until tender.  Do not add salt to water during cooking as this can cause them to become tough.

Alternatively, use them in curries, stews and soups by cooking them with the spices and vegetables, adding the water or stock and then simmering for at least 25 minutes or until tender.

A traditional French side dish is to sauté 300g lentils in olive oil along with diced onions, garlic, celery and carrot. Then add 4 cups stock, bay leaves, dried thyme and salt. Simmer covered for 25 mins until liquid is absorbed.

These lentils remain whole when cooked which makes them wonderful in wraps and salads.  Add them to vegan lentil burgers with besan flour, spices and fresh herbs or puree them for dips or to thicken savoury dishes.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.