These small dark-green lentils, with blue spots are from the volcanic soils of the Puy region of France. When cooked, retains it’s firmness, and has a robust nutty aroma, peppery flavor, and unique hardy texture.
Puy lentils makes a great side dish accompaniment to poultry, fish or meat, and or added to cups & casseroles
Basic Cooking Instruction:
Wash & rinse. Add 4-5 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 25-30 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.