French Puy Lentils With Beets Vegan Vegetarian Recipes

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FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)



French (Puy) Lentils With Beets, (Vegan, Vegetarian) image

I got this recipe from the back of a McKenzie's lentil packet which I bought just for the recipe. It's very simple to make, filling, healthy and cheap. I reckon you could sub the puy lentils for whole brown ones. It has coriander in it but I didn't use it when I made it because I didn't have any. Feta is nice of this but if you are making it vegan leave it out but you might want to add more salt. Also add in a bay leaf when boiling the lentils

Provided by canthelpmyself

Categories     Lentil

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 cup of puy lentils (boiled in salted water till tender and drained, 25mins approx)
4 whole baby beets (cooked till tender, peeled, cut into medium wedges)
1/2 red onion, cut into thin wedges
1/2 cup parsley, chopped
1/2 cup coriander, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/3 cup of crumbled feta (optional)

Steps:

  • combine the beets, lentils, onion and herbs in a medium bowl.
  • Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
  • Serve with crumbled feta on top if desired.

FRENCH PUY LENTIL SALAD



French Puy Lentil Salad image

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Provided by Daydream

Categories     Lentil

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 1/2 cups water (28 fl oz)
1/2 onion
2 cloves
1 1/2 cups puy lentils (10 oz)
1 slice lemon, zest of
2 cloves garlic, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint leaves, finely chopped
3 green onions, finely chopped

Steps:

  • Peel the half-onion and stud with the cloves.
  • Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
  • Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
  • Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
  • In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
  • Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
  • Allow to stand for 30 minutes so that the flavors absorb.
  • Serve at room temperature.

Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4

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