Everyday Kitchen

French · Dinner

Lentilles du Puy

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Lentilles du Puy is a French dish. Taste lentils before draining; they should have no hard centre.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Lentils

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 8 min

  1. Cook 25 ml olive oil, 150 g onion, chopped, 150 g carrot, diced, 100 g celery, diced, 10 g garlic, chopped over medium heat 8 minutes.

Lentils · About 30 min

  1. Add rinsed 300 g Puy lentils, 900 ml vegetable stock, 1 bay leaf; simmer 25–30 minutes until tender but intact, adding water if needed.

    Check: Look for this result: tender but intact, adding water if needed.

Finish · About 5 min

  1. Remove bay leaf. Stir in 20 ml red wine vinegar, 15 g Dijon mustard, 20 g parsley and serve warm.

Tips

  • Taste lentils before draining; they should have no hard centre.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use ordinary green lentils with adjusted cooking time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lentilles du Puy one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lentilles du Puy?

Taste lentils before draining; they should have no hard centre.

What can I substitute in Lentilles du Puy?

Use ordinary green lentils with adjusted cooking time.

Can I prepare Lentilles du Puy ahead?

Prepare the measured ingredients for Lentilles du Puy one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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