Creamy puy lentils

March 29, 2012

Off late, puy lentils are once again bing seen on dinner tables. With famous celebrity chefs experimenting more with traditional food ingredients, its a great time for a come back. Puy lentils, like all lentils, are a great source of proteins, especially for vegetarians. Most recipes with these little babies are quite easy and quick, minus the boiling time of course. And is that bothers you, boil a whole bunch together and then freeze them in small packets to use as per your wish. Here is a simple basic creamy lentil recipe to get started with these black dots.

Creamy puy lentils

Ingredients

150 gm puy lentils, ½ chopped leek, 1 green chilli, a small knob of grated ginger ginger, 2 finely chopped garlic cloves, 1 tablespoon vegetable stock, ½ cup fresh cream, ¼ tablespoon sugar, salt and pepper to taste, oil to cook and spring onion greens to garnish

Method

Add the puy lentils to boiling water and cook for 30 minutes or till just soft. Do not to over cook. Remove from flame and drain the water.
Heat some oil in pan and add the green chilli, ginger and garlic to it. Cook for 2 minutes.
Add the leeks and sugar and cook for another 2 minutes.
Add the puy lentils and mix well. Then top it with ½ glass of water.
Add the vegetable stock powder and mix well. Bring to a boil.
Season it with salt and pepper.
Stir in some fresh cream and shimmer for 2 – 3 minutes.
Garnish with spring onion greens before serving.

Try a tip:

This is a very flexible recipe in terms of ingredients. You can mostly easily use fresh vegetable instead of vegetable stock powder. In that case, use half boiled vegetables and use the water in which they were boiled to bring the lentils to a desired consistency. Carrots, spinach, green beans, parsnips and swede all go quite well with this recipe.

Traditionally, this dish is often served with meat roast. However, for the veggies in us, it goes great with just spiced potatoes wedges or garlic bread. Try it to love it!