FRENCH PUY LENTILS organic
French green lentils called Pui after a French town where it was originate. Their seeds are black-green, with a pungent taste and spicy aroma. When cooked they keep shape well and remain elastic and donÕt become mushy, so make perfect ingredient for salads.
Lentils from Puy (Lentilles du Puy) are grown on the lands of the Central mountain range in the south and in the center of France, in a region with a peculiar climate characterized by a large number of clear, sunny days, from which the lentil seeds are not large, with a thin skin, but enough dense core, low starch content, which leads to a kind of "culinary effect" when, as a result of prolonged cooking, the seeds do not fall apart and do not turn into puree, but retain their original shape, but, nevertheless, become quite soft and pleasant to taste.
Brown, green, yellow, red or black Ñ lentils are low in calories, rich in iron and folate and an excellent source of protein.
COUNTRY OF ORIGIN: France
INGREDIENTS: 100% French green lentils
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 309
Protein (g) 24
Fat (g) 1.9
incl. saturates (g) 0.2
Carbs (g) 49
incl. sugars (g) 1.2
Fibre (g) 8.9
Salt (g) trace
HOW TO ENJOY
Unlike other dry legumes, lentils do not need to be soaked before cooking; it is enough to immerse it in cold water for 25 minutes.
To ensure the best digestibility of the proteins found in legumes, it is necessary to include cereals, nuts or seeds in lentil dishes . It is rich in lysine (an amino acid), while it contains very little methionine (another essential amino acid). In contrast, cereals (wheat, rice, etc.), as well as nuts and seeds, contain essential amino acids that are not found in legumes or are present in small quantities. Therefore, it offers perfect combination for a summer salad!
Pui lentils are great in cold salads, simply flavored with savory vinegar sauce and tomatoes, they pair well with peppers, mustard, rice, carrots, corn.
Rinse lentils under running water before cooking.
Then, lentils can be cooked on the stove (or in a pressure cooker). Cover lentils with water or broth, bring to a boil, reduce the heat, almost completely covering the pan with a lid. If foam forms, it must be removed.
Pui usually need 20-25 minutes to get cooked. Add a pinch of salt at the end so that lentils don't stay hard throughout cooking.