Lentils,”Du Puy”. In Australia, there are three main lentils that we use to cook with, brown lentils, red lentils (which are really orange in colour) and puy lentils. Puy lentils are green-grey in colour and were once only available as an import from France, making them very expensive. Now they are grown in Australia.These dark french lentils, which vary in size, are highly regarded and considered the best of their type.
Lentils are very nutritious and high in fibre. They are also full of carbohydrates,and a good source of iron. A popular lentil based meal that originates from India is dhal, which essentially means cooked, mushy lentils. It can have many flavours and spices added to it, and is often served with rice and a dollop of yoghurt. Lentils are also added to soups and casseroles where they help to thicken the mixture and also make them more filling and nutritious. Lentils can be crushed and processed to make a flour. In India, a round, crispy style of bread called the pappadam is made from lentil flour that has been flavoured with spices. It can be cooked in oil and is served with the meal to add variety to the texture of the meal. Puy lentils also go tremendously well with Duck or Quail . when cold can be used in salads or add to dressings. The Lentil is the only pulse that may not need soaking before cooking.