Tagged with "Puy lentils"

We often serve these lentils as a side to duck confit, roasted Toulouse sausages or griddled salmon. As time has gone by I have modified the recipe to make it easier and less time consuming. You can make them the day before and reheat gently when serving so they are great to do when you have people over.

If you love friendly service, great food and decent wines for a reasonable price, do pay La Régalade de Conservatoire in Paris a visit.

I love lentils. Green, orange, yellow – any kind of lentil. There’s something very comforting about them, they’re easy to prepare and really satisfying.