Next to soya beans lentils have the highest protein content of all vegetables: about 25%.
Relatively inexpensive, they are a nutritious way of adding bulk to a soup or stew. Puy lentils, lentilles de Puy, are the most delicate tasting variety and cook in just under 20 minutes.
I particularly like their “slate grey flecked with green” colour and slightly nutty taste.
Try braising with a chopped onion, carrot, celery stick and some stock; then dress, whilst warm with a mustardy vinaigrette, and serve with some peppery watercress or rocket and good quality (vegetarian) sausages.
The perfect meal for this in between weather we are having at the moment!