Kudos to CheapEats reader Paula White for her information and recipes on puy lentils, our ingredient of the week. I think I’ll call her the Queen of Lentils:
Puy, or French lentils, are justly known as the Queen of Lentils for their taste and versatility!
They do require a slightly longer cooking time(50-60 min) than red (30-35 min) or brown lentils and split peas (40-45 min), but this can be reduced by a third by pre-soaking them. You can then also reduce the volume of water used. Adding a small piece of Kombu or Kelp (yes, seaweed) will reduce cooking time, add minerals and reduce the tendency to flatulence after bean and lentil dishes. (Washing dried grains and pulses before using is important, but I think it’s inadequate cooking that leads to flatulence, Peter!)
Try not to stir the dish too much once the lentils have added, and they will better hold their shape. Green and puy lentils are the best for not turning to mush, and are usually used in bean loaves, rissoles and burgers.
Paula’s Lentil Loaf or Burgers
The grain gives texture to the loaf, and ensures you get a complete protein meal.
It’s also easy to experiment with and/or substitute other veg, nuts and seasoning to your taste.
- 500g Lentils (Puy or Green)
- 250g Brown Rice or Bulgur
- 3 Onions, sliced finely
- 250g Mushrooms, sliced finely
- 200g Walnuts, chopped finely
- 2 tsp Tomato puree
- 50g Fresh parsley
- Pre-cook the lentils and grain
- Saute onions and mushrooms till tender
- Mash the walnuts, tomato puree and parsley into the lentils
- Add the bulgur and vegetables , and mix well
- Pack into a dish or tray, or shape into burgers
- Bake for 30 minutes at 180c