Puy Lentils with Broad Beans

September 21, 2006

The Rolls-Royce of the lentil world is the Puy lentil from the French region of the same name. There they thrive in the volcanic soil.

These small lentils are dark green with blue marbling. They retain their shape during cooking and have a slightly peppery flavour. They lend themselves well to spicing up with warm flavours like cumin.

Puy-type lentils are also grown in other parts of the world such as Canada and Australia. However, as with Champagne, Puy lentils carry the AOC (Appelation d'Origine Controlée) designation so the name Puy cannot be used for lentils grown outside Le Puy.  These others are usually sold as “green lentils” or “blue lentils” and are quite suitable for this dish.

At my local market Victorian-grown “French” lentils sell for $8 a kilo – about a third of the price of French-grown Puy lentils.

Lentils are very nutritious and high in fibre. They are also full of carbohydrates,and a good source of iron.

On of my favourite seasonal vegetables is coming on line now – the broad bean. The first tender young pods of the season can be eaten whole,  otherwise it’s best to shell the beans. This is easiest achieved if you run a sharp knife tip along the crease on the top side of the pod then open out the pod.

Puy lentils and broad beans work well together. And if you add the beans just before serving, you will preserve the individuality of each.

This is a tasty vegetarian dish, or it can be topped with warm slices of seared and roasted lamb backstraps that have been rubbed with finely crushed coriander seeds before cooking.

Ras el Hanout is a Moroccan spice mix, usually available on specialist spice shelves. You can buy it online from www.aji.co.nz in Christchurch which also stocks the Canadian lentils or from Herbie’s in Sydney.

Puy Lentils with Broad Beans

1 cup Puy lentils
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon vegetable oil
1/2 red pepper, roughly diced
1 teaspoon each ground coriander, ground cumin, Ras el Hanout
6 tomatoes (roma if you can find them), plunged in hot water and skinned (or a can of tomatoes)
2 tablespoons tomato paste
juice of half a lemon
1 teaspoon chopped chilli paste or a medium chilli deseeded and chopped
1kg broad beans
fresh coriander or flat leaf parsley

Rinse the lentils then place in a pot with water, bring to the boil and simmer until tender – about 20 minutes. Add salt during the last five minutes of cooking.

In a large pot or a deep frying pan, heat the oil then sauté the onion and garlic till soft. Add the red pepper and spices and cook a further two minutes then add the diced, peeled tomatoes, the lemon juice, chilli paste and a cup of water – less if you are using canned tomatoes. Simmer till the tomatoes are cooked and break down into a sauce, adding more water if necessary to prevent burning. Stir in the drained lentils and cook for a further five minutes, adjusting the seasoning if required.

Meanwhile simmer the broad beans until just tender. Drain and add to the tomato and lentil mix immediately prior to serving.

Garnish with fresh coriander or flat leaf parsley.

<< Previous | Next >>