Lentils: The Truth About Puy

Cinzia Cuneo 21 gennaio, 2011 legumi, ricette, verdure, cucine del mondo

People say that lentils represent life in India. In Italy, because their shape resembles coins, they are eaten on the first day of the New Year, in order to ensure prosperity all year long.

Lentils come in many colours and varieties, green, coral or yellowish, all of which are tasty and rich in proteins and fibres. Among the most popular are French green lentils (also known as Puy lentils) that stand out from the others because of their slightly sweet and subtle taste and their beautiful green colour.

They are produced in the very dry and sunny soils of the Haute-Loire region that are particularly favourable for its development. However, whatever be the type of lentils, if they are cooked properly, satisfaction to the taste buds is guaranteed.

There is no need to soak them in advance. Cook them in a pan with just enough cold water to cover them; bring to a boil gently, because intense heat hardens the lentils and large bubbles makes them burst.

A few of our recipes that feature lentils:

• Barley and Lentil Soup
• Green Lentil Stew with a Tomato Sauce
• Lentil and Potato Pie
• Red Lentil and Tofu Curry
• Smoked Sausage with Lentils

Lentil and Potato Pie

Originally published in the Journal de Montréal on October 21, 2006.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.