These peppery Puy Lentils were grown Le Puy-en-Velay, France.
Tastier than your average lentil, Puy Lentils keep their shape well and carry accompanying flavours brilliantly. They cook in just 20 minutes and are a great protein-packed alternative to meat, rice or potatoes.
Peckish to plate in less than 25 mins
High in protein and fibre
Low saturated fat
Each 62.5g serving provides:
Energy: 850 kJ, 203 kcal, 10%; Fat: 0.9g, 1%, Low; Saturates: 0.1g, 1%, Low; Sugars: 1.8g, 2%, Low; Salt: 0.01g, 1%, Low
% of an adult's reference intake
(Typical values per 100g: Energy 1359kJ/325kcal)
Table of Nutrition
per 100g (as sold): Energy kJ/kcal: 1359/325, Fat : 1.5g, of which saturates : 0.2g, Carbohydrates: 47.6g, of which sugars : 2.9g, Fibre : 15.5g, Protein : 21.8g, Salt : 0.02g
Puy Lentils (100%)
Preparation & Usage
Easy to prepare
No need to pre-soak. Rinse and drain the lentils. Then put them in a saucepan and cover with 3x their volume of water (try using veggie stock and some white wine for extra flavour). Bring to the boil and simmer for 20-25 mins, until the lentils are firm to the bite. Drain and serve.
For a healthy dinner: brown a couple of lamb shanks in a pan, and stew together with some cooked Puy Lentils and seasonal green veg. These lentils are also a fantastic base for quick, wholesome salads (hot or cold) and are delicious in tomatoey stews and cassoulets.
Store in a cool, dry place.
Best before end: See base.
Caution: Do not eat raw lentils.