Puy Lentil and Tomato Soup

Dark green-brown with fine bluish speckles, Puy lentils are always an attractive item in the pantry and an even more attractive option for quick but elegant soups and salads. Also known as French green lentils, these little lentils have a subtle earthy and peppery flavor and hold their shape perfectly when cooked, looking like little brown pearls in this simple, fast and wonderfully fragrant tomato and dried herb soup.

If you can't find Puy lentils, green or brown lentils may be substituted although more care needs to be taken to make sure that the lentils do not overcook and turn any more mushy than necessary. I have a small fear myself that I won't be able to find Puy lentils once my supply runs out as the small store that I'd always bought them at recently closed. If anyone has spotted them in the London area, feel free to drop me a line! They really are a treasure.

Puy Lentil and Tomato Soup

Recipe by Lisa Turner Published on March 13, 2012 A simple, quick and delicious Puy lentil soup with tomatoes and fragrant dried herbs Preparation: 15 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1 tablespoon butter 1 onion, chopped 2 cloves garlic, crushed 1 celery stalk, chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1 cup Puy or French lentils, rinsed 1 bay leaf 5 cups water 1/2 cup elbow or small pasta 2 large firm tomatoes, chopped 1 teaspoon sea salt, or to taste fresh ground black pepper small handful of fresh parsley leaves fresh grated Parmesan cheese for garnish Instructions: Melt the butter over medium heat in a large saucepan or soup pot. Add the onion and garlic and sauté for 2 to 3 minutes until soft. Add the celery and continue to stir for another minute. Stir in the dried herbs, then add the rinsed lentils and bay leaf, and cover with 5 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes or until the lentils are just tender. Add the pasta and tomatoes and cook for 8 to 10 minutes or until the pasta is tender. Remove from heat, discard the bay leaf, and stir in the parsley. Season with salt and pepper, and serve hot garnished with a sprinkle of fresh grated Parmesan cheese. Makes 4 to 6 servings

Puy (French) lentil recipes from my kitchen:
Saffron Brandied Lentils
Puy Lentil Soup with Spinach
Puy Lentil, Feta and Roasted Pepper Salad
French Lentil Salad with Sweet Corn and Tomato
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes