Lentils

bouicca21

I’ve used the search function but am not sure any of the threads answered my question.

i usually buy dried puy lentils for stews/curries. I need to replenish but notice that the supermarkets only have one brand.  They all have brown, green and speckled green which are way cheaper.  So what’s the difference? Are speckled green better than just green? Will my  veggie cottage pie, my lentil bolognese  or my spicy Moroccan stew taste substantially different if I swap puy out for one of the other types?

I do use red lentils but this post is just about whether puy really are way superior to the brown/green/speckled green ones.

QrizB

Today I learned that Puy lentils are ony grown in the Le Puy region of France. They're a PDO / AOC so similar lentils grown elsewhere can't be called Puy lentils. The lentil version of Parmesan cheese or Jersey Royal potatoes.

https://www.regions-of-france.com/regions/auvergne/food-gastronomy/puy-lentils/

bouicca21 said:

Will my  veggie cottage pie, my lentil bolognese  or my spicy Moroccan stew taste substantially different if I swap puy out for one of the other types?

Try it and see? The results might taste sligtly different but should still be edible, and you can decide for yourself if the difference is worth the extra cost.

PipneyJane

bouicca21 said:

I’ve used the search function but am not sure any of the threads answered my question.

i usually buy dried puy lentils for stews/curries. I need to replenish but notice that the supermarkets only have one brand.  They all have brown, green and speckled green which are way cheaper.  So what’s the difference? Are speckled green better than just green? Will my  veggie cottage pie, my lentil bolognese  or my spicy Moroccan stew taste substantially different if I swap puy out for one of the other types?

I do use red lentils but this post is just about whether puy really are way superior to the brown/green/speckled green ones.

In my experience, the answer to you question is no.  Your lentil cottage pie, etc, won’t taste different.  However, you may need to adjust the cooking times.  Puy lentils are quite small, so cook faster than the larger lentils.  I’d substitute brown lentils, since they’re only a little larger.  (Also, the bigger, green lentils can be quite meally).  

HTH

- Pip 

beckstar1975

From my experience the put lentils tend to stay whole with a bit of 'crunch' more than normal green/brown ones that cook down to more of a mush.

Hodmedods do lovely UK grown lentils including the same as Puy, just as @QrizB says the name is restricted to those grown in Le Puy in France

leftatthetrafficlights

Dark speckled lentils are 'puy' lentils - I've used them for over 30 years (used to buy 'puy' until the 'champagne' name issue several years ago 😉) 

Rosa_Damascena

Ordinary green / brown lentils are not the same. I have taken an active interest in such matters since buying my PKP and am getting through my supply of dried pulses accrued over decades!

I would be interested to know where Puy lentils can be purchased for a good price, to make summer salads. I cannot find them in the big local Waitrose so am resigned to having to order online.

bouicca21

My local waitrose stocks them.  £12.50 a kilo.   They’re a bit cheaper in sainsburys.  I’m sure I used to buy them in a common or garden cardboard packet rather than a flashy plasticky pouch.

ButterCheese

Have you also tried channa dahl?  Split yellow peas if I'm not mistaken.  They are usually in the world foods (Indian) section and seem to be cheaper than the standard ones, not least because they come in 500g bags.  I pre-boil them for 40 mins to use in dhansak

Rosa_Damascena

ButterCheese said:

Have you also tried channa dahl?  Split yellow peas if I'm not mistaken.  They are usually in the world foods (Indian) section and seem to be cheaper than the standard ones, not least because they come in 500g bags.  I pre-boil them for 40 mins to use in dhansak

They have their place and make a lovely thick dhal but are not the same as Puy lentils.

@bouicca21 - I can only find the Merchant stuff in pouches. I predict the price of pulses is going to rocket this year as beans become the next big thing. I just wish I had found an easy way of cooking them before last year but its never too late to start!

Rosa_Damascena

I have taken an active interest in sourcing Puy lentils over the last couple of days - Lidl does tins for 46p and Waitrose sells them for about £1.20 (although has them on offer at a 20% reduction atm). But given I am not going to spend money on tins now I have my PKP I bit the bullet and did a big order online for a load of dried goods last night, which should arrive today. I found the Puy lentils on offer at £3.99/kg.

MyRealNameToo

bouicca21 said:

I’ve used the search function but am not sure any of the threads answered my question.

i usually buy dried puy lentils for stews/curries. I need to replenish but notice that the supermarkets only have one brand.  They all have brown, green and speckled green which are way cheaper.  So what’s the difference? Are speckled green better than just green? Will my  veggie cottage pie, my lentil bolognese  or my spicy Moroccan stew taste substantially different if I swap puy out for one of the other types?

I do use red lentils but this post is just about whether puy really are way superior to the brown/green/speckled green ones.

Rather than saying what they look like why not say what they were labeled as? Colour descriptions not that helpful for those of us that are colourblind!

The US grow very similar species of lentils but they cannot call them puy because its a protected term so typically call them French green lentils. Some will say they arent as peppery as the proper French ones which are all grown on volcanic soil which they claim adds to the flavour but can't say I've done a blind taste test to say personally.