Puy LentilsPlant-based simplicity. Delicately peppery. High in protein. High in fibre. Low saturated fat.We have an appetite for change to help save the planet one delicious plant-based meal at a time. Join us on our mission by enjoying these Puy Lentils. Grown in Le Puy-en-Velay in France, Puy Lentils have a delicate, slightly peppery flavour and retain their shape and texture during cooking. They cook in just 30-35 minutes and are packed full of protein, making them a great plant-based alternative in many recipes.
per 100g (as sold):
Energy
1380kJ 327kcal
Each 65g serving provides:
Energy
897kj 213kcal
11% RI
Fat
1.20 g
Low
2% RI
Saturates
0.10 g
Low
1% RI
Sugars
0.70 g
Low
1% RI
Salt
0.01 g
Low
1% RI
RI = % of your daily reference intake
Puy Lentils (100%)
Allergy advice
May Contain Cereals Containing Gluten
May Contain Soya
May contain Soya and traces of a Gluten containing Cereal.
Nutritional claims
High in protein
High in fibre
Low saturated fat
Warnings
Caution: Do not eat raw lentils.
Typical values
per 100g (as sold):
Energy
1380kJ
Energy
327kcal
Fat
1.8g
Of which Saturates
0.2g
Carbohydrate
45g
Of which Sugars
1.1g
Fibre
16g
Protein
25g
Salt
0.01g
Preparation and Usage
Easy to prepare No need to pre-soak. Rinse and drain lentils then place in a saucepan and cover with 3 x their volume in water, or use veg stock and white wine for extra flavour. Bring to the boil and simmer for 30-35 minutes, until the lentils are cooked but still firm to the bite. Drain and serve. Get creative For the perfect plant-based Bolognese, boil Puy Lentils with some garlic for 25 minutes, season then set aside. Meanwhile, sauté chopped onion and garlic until soft. Stir in tomato purée and cook until slightly browned, then add red wine and reduce by half. Stir in the drained lentils together with tinned tomatoes and bay leaves. Bring to the boil and simmer for 12 minutes. Once ready, serve with tagliatelle and enjoy! Peckish to plate in less than 35 mins
Hob
No need to pre-soak. Rinse the lentils under running water then drain. Put the lentils in a saucepan and cover with 3 times their volume of water (try using vegetable stock, or half wine for extra flavour). Bring to the boil, then simmer for 20-25 minutes until the lentils are firm to the bite. Drain and serve.
Disclaimer
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