There is only one rule to remember: never soak the lentils in water before cooking except to wash them of course. Indeed, many say that all pulses should be soaked in water the day before cooking to facilitate cooking. Well that’s wrong! This rule does not apply to lentils. Their taste may be altered….Lentil is an annual plant. Its fruits are pods, usually containing two seeds.
Their green color is mottled with blue due to the presence of anthocyanins – the same pigments found in blueberries or black grapes for example.
Origin, culture, recipes, specter of global warming….
Huguette Trescartefamily business since 1959, member of the ODG, Defense and Management Organization which brings together all the players in the sector Lens Green from Puy AOP.
http://www.sas-trescarte.fr/
Puy Green Lentil Flan “La Ponote”FOR 4 PEOPLE
Ingredients
- 100g Green Lentils from Puy “La Ponote”
- 1 zucchini
- grated cheese
- 20 cl. creme fraiche
- 4 eggs
- 1 onion
Preparation: Brown an onion in olive oil, add a grated zucchini. Cook for 10 minutes, then leave to cool.Cook the lentils for 20 minutes, rinse and drain.In a salad bowl, put the onion, zucchini, lentils, 4 whole eggs, fresh cream and Gruyère cheese. Season with salt and pepper. Pour everything into round silicone molds and cook for 20 minutes at 200°C 🙂