puy lentils

Looking for a showstopping vegan recipe? Check out our impressive vegan wellington packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take this wellington to the next level

Giant vegan wellington

olive oil 1 tbsp

garlic 2 cloves, finely chopped

kale 250 grams, tough stalks removed

cooked beetroot 250 grams pack, thinly sliced

roasted red peppers

plain flour 500 grams,

olive oil 210 milliliters

aquafaba 7 tbsp, see notes below

olive oil 2 tbsp

onion 1, finely chopped

swede 150 grams,

thyme a few sprigs, leaves

nutmeg a good grating

pouch

apple 1, coarsely grated

hazelnuts 30 grams, toasted and finely chopped

lemon 1, zested

vegetable oil 1 tbsp

shallot 1, finely chopped

brandy 100 milliliters

pink peppercorns 1 tbsp, lightly crushed

soya cream 50 milliliters

Full of hearty lentils and filling sweet potato, this warming vegan stew is perfect for chilly winter nights.

Vegan lentil, sweet potato and chickpea stew

extra virgin olive oil, plus extra for drizzling

shallots,

tbsp finely chopped rosemary sprigs

sweet potato, chopped into 3cm pieces

French green lentils

vegetable stock

chickpeas,

baby spinach, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456515001&=domain=del

5348771529001-5977456515001

This delicious recipe for vegetarian bolognese sauce from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne. 

Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt.

Vegetarian bolognese

olive oil

onions,

carrots, chopped

tsp fresh thyme leaves, thyme

garlic cloves, finely chopped

tomato purée

tomatoes

tbsp balsamic vinegar

300 grams/10½oz dried pasta

green salad, to serve

sea salt and black pepper

Check out this super simple creamy feta recipe with sweet red onion and punchy chilli. This easy meal is low in calories and veggie friendly

Baked feta with lentils, chilli and herbs

red onion ½, finely sliced

red chilli 1, finely chopped

lemon 1, halved

ready-to-eat puy lentils 250 grams pack

mint a handful, chopped

coriander a handful, chopped

bread

This vegetarian moussaka is so tasty and comforting that even the most devoted of meat-eaters will love it.

Lentil moussaka bake

onion, finely chopped

garlic cloves, crushed

celery stalk, trimmed, finely chopped

carrot, finely chopped

harissa

(270 grams) Puy lentils (or green lentils)

oregano, leaves picked, chopped

1.5kg potatoes, peeled,

cheddar, coarsely grated

milliliters milk, warmed

unsalted butter, chopped

eggplants,

Micro parsley, to serve (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks

Beer-braised lentils

lamb

banana shallots

wheat beer

600 milliliters lamb or beef stock

tbsp picked thyme leaves

Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.

Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

Sausage, roasted veg & puy lentil one-pot

sausages

packs ready-to-roast vegetables

garlic cloves, bashed

tsp smoked paprika

x 250 grams pouches puy lentils

½ tbsp sherry or red wine vinegar

Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.

Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.

French green lentils are a flavorful side dish and go nicely with fish or chicken. French lentils hold their shape nicely and take very little time to cook in the Instant Pot.

Instant Pot French Lentils

French lentils (puy lentils)

onion

carrot

rib celery

garlic (peeled, coarsely chopped)

vegetable broth (or chicken stock

thyme (or about 1 teaspoon dried)

bay leaves

salt

black pepper

Rinse the lentils and look them over for any debris or malformed lentils.

Put the onion, carrot, celery, and garlic in a food processor; pulse until the vegetables are finely chopped.

Choose the sauté button on the Instant Pot. When the oil is hot, sauté the chopped vegetables for about 2 minutes, stirring frequently.

Add the vegetable broth to the pot and scrape any browned bits, if necessary.

Add the rinsed lentils, thyme, bay leaves, salt, and pepper.

Make sure the steam release knob is in the sealing position. Select the pressure cook function, high pressure, and set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully release the remaining pressure.

Serve the lentils with crusty French bread.

Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.

Red-wine-braised veal osso bucco

(250 grams) plain flour

veal

leek,

celery stalks, trimmed, chopped

(160 milliliters) sunflower oil

Puy lentils

Swiss brown mushrooms

(500 milliliters) red wine

(500 milliliters) orange juice

2L (8 cups) veal stock (substitute beef stock)

oregano, leaves picked

Micro parsley and torn baguette, to serve

oregano, leaves picked, finely chopped

parsley, leaves picked, finely chopped

orange

lemon

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Throw everything for this no-chop chimichurri into a food processor and pulse until finely chopped. Pre-cooked puy lentils will soak up the piquant, herby dressing

Celeriac chimichurri salad

celeriac,

red onions,

green chillies

tbsp rapeseed oil

x 250 grams pouches Puy lentils

rocket

feta, crumbled

flat-leaf parsley, torn

coriander, torn

oregano

tbsp red wine vinegar

garlic,

Heat the oven to 200C/fan 180C/gas 6. Tip the celeriac, onions and chillies onto a large baking tray, drizzle with the rapeseed oil and season. Roast for 30-40 minutes or until charred and cooked through.

Put the roasted chillies (remove the seeds and stalks if you prefer less heat) into the food processor with the parsley, coriander, oregano, vinegar, garlic, seasoning and 100ml of water. Pulse until finely chopped, then tip into a bowl and stir through the olive oil.

Heat the lentils following pack instructions and tip into a large bowl, then add half the rocket and half of the chimichurri, season and mix well.

Spread the remaining rocket over a platter, then top with the lentil mixture. Scatter over the celeriac and onion wedges, crumble over the feta and spoon over the remaining chimichurri.

This lentil stew is so comforting – the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions.

This meal provides 471 kcal, 25g protein, 51g carbohydrate (of which 13.5g sugars), 19g fat (of which 10.5g saturates), 14g fibre and 1.5g salt per portion.

Lentil stew with sweet onions

handful, chopped unsmoked bacon or pancetta

onions

carrots

½ tsp mild paprika

cinnamon

lentils

stock

parsley

butter

100 grams/4 ounces crème fraîche

A super-filling, meat-free wonder. Omit the Worcestershire sauce to make it a hearty vegetarian dinner.

Each serving provides 400kcal, 15g protein, 47g carbohydrate (of which 9.5g sugars), 12.5g fat (of which 6g saturates), 9g fibre and	0.6g salt.
 

Lentil shepherd's pie

floury potatoes,

peas

spring onions, roughly chopped

milliliters/1fl oz milk

75 grams/3 ounces mature cheddar,

paprika

½ red onion, roughly chopped

garlic clove, chopped

carrots, peeled, chopped into small pieces

celery stalk, trimmed, chopped into small pieces

plum tomatoes

Worcestershire sauce (optional)

Tabasco

bay leaf

85 milliliters/3fl oz red wine

100 milliliters/3½fl oz vegetable stock

rosemary

splash balsamic vinegar

parsley,

Balsamic offers a tartness to our vibrant pork dish. This well-balanced meal is high in protein but low in calories and salt

Balsamic lentils with pork fillet

olive oil,

carrot, finely diced

celery,

pork tenderloin,

cooked puy lentils

Little Gem lettuces, shredded

½ lemon, juiced

½ a small pack flat-leaf parsley, finely chopped

Heat 1 tbsp olive oil in a deep frying pan and gently cook the onion, carrot, celery, rosemary and some seasoning for 15 minutes until really soft.

Meanwhile, heat a non-stick frying pan until medium-hot. Drizzle the pork portions with a little oil and season all over. Cook for 5 minutes on each side until really golden. Put onto a plate and cover tightly with foil to rest for 10 minutes, then slice.

Add the lentils, lettuce, lemon juice and balsamic to the onion mix, stir through and cook for 2-3 minutes until the lettuce has just wilted. Season and stir through the parsley and any resting juices from the pork, spoon onto plates and top with the pork slices.

Sweet potato linguine is more robust than courgetti, so can withstand a bit more cooking. Served with a warming vegan bolognese-style ragù, this gluten-free low calorie main is perfect for the start of the cooler months

Sweet potato linguine with vegan puy lentil ragù

carrot,

Top 16 puy lentils recipes from across the web

The most viewed puy lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giant vegan wellington

Vegan lentil, sweet potato and chic...

Vegetarian bolognese

Baked feta with lentils, chilli and...

Lentil moussaka bake

Beer-braised lentils

Sausage, roasted veg & puy lentil o...

Instant Pot French Lentils

Red-wine-braised veal osso bucco

Celeriac chimichurri salad

Lentil stew with sweet onions

Lentil shepherd's pie

Balsamic lentils with pork fillet

Sweet potato linguine with vegan pu...

Easy French Lentils

Winter vegetable soup

Top 16 puy lentils recipes from across the web

The most viewed puy lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant vegan wellington

Vegan lentil, sweet potato and chic...

Vegetarian bolognese

Baked feta with lentils, chilli and...

Lentil moussaka bake

Beer-braised lentils

Sausage, roasted veg & puy lentil o...

Instant Pot French Lentils

Red-wine-braised veal osso bucco

Celeriac chimichurri salad

Lentil stew with sweet onions

Lentil shepherd's pie

Balsamic lentils with pork fillet

Sweet potato linguine with vegan pu...

Easy French Lentils

Winter vegetable soup

The most viewed puy lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine