Puy Lentils

Cooking with Puy lentils can sometimes be a tricky endeavor, especially for those new to this ingredient. The most common mistakes happen due to the confusion between different types of lentils -- puy are not to be mistaken for green or brown lentils. Understand that puy lentils have a unique peppery flavor and hold their shape well, unlike other types which can become mushy. Moreover, not rinsing and checking the lentils or overcooking them can lead to less than perfect dishes. However, the trick to get it right every time is to simmer them gently (remember -- they cook faster than other types of lentils) until they're tender yet firm, and always taste as you go along. To get most out of the puy lentils, remember to balance their earthy flavor with something tangy or spicy. Try them with a vinaigrette dressing if you're making a salad or combine them with fragrant spices like cumin or thyme if you're making a stew. A tip you may not know: you can also grind them to make a high-protein gluten-free flour. Lastly, remember that puy lentils are not just for soups and salads. Their firm texture makes them ideal for stuffing bell peppers or tomatoes and they bring a unique depth to vegetarian and vegan dishes.