River Cottage Veg - Puy Lentil Salad

 Being a quasi hippie, I am obviously into lentils... at least my co-workers seem to think that lentils must be the mainstay of my diet. The truth is that I usually only eat lentils in dahls and soups. Due to their reputed health benefits I was keen to try them in a different format so I decided to try Hugh Fernley-Whittingstall's salad recipe with rocket, fennel and puy lentils from the book River Cottage Veg
.

I went for the lazy option an bought a packet of pre-cooked puy lentils even though they were more expensive. These are really handy if you are cooking in a hurry and don't have time to soak and cook your lentils.

The salad itself is quick and easy. I made it as a an accompaniment to some grilled fish.

I loved this salad! The lentils are very tasty and I always love the fresh taste of raw fennel. The bag of pre-cooked lentils actually goes a long way and I used the remainder sprinkled on top of the following night's salad.

So, apart from being tasty, what's so good about  lentils?

• High in insoluble fibre
• Very low in fat
• Protein rich
• Contain vitamins A, C & other phytochemicals
• A complex carbohydrate

 And what's so special about these particular lentils?

Puy lentils are a gourmet French product, also known as "Lentilles Vertes du Puy" and are favoured by chefs for keeping their shape while cooking, and not dissolving or mushing as easily as other lentils. They absorb flavour beautifully and have a good texture.

These "Pearls of Central France" are traditionally grown in the volcanic soils of Le Puy which contribute to their dark green colour.

Surely the perfect food for marathon training?

These puy lentils are definitely going on my weekly shopping list :-)