Savoring the unexpected delight of french puy lentils

In the 1980s, British cuisine was largely unfamiliar with the humble lentil, despite my profession as a young chef. That all changed when I had the pleasure of sampling carefully braised lentils at a French restaurant.

A conversion to puy, casteluccio and pardina

From then on, I was hooked on these refined, resilient and delicious varieties - French Puy, Italian Casteluccio and Spanish Pardina. They're incredibly versatile, complementing fish, meat, and vegetables equally well.

Today's recipe showcases the rich, Italian-style braised lentils that can serve as a base for numerous other dishes, even improving in flavor when reheated the next day - the ultimate comfort food that just so happens to be incredibly nutritious.

For a striking contrast, try pairing the lentils with the Cod Fillet with Spiced Puy Lentils and Garlic Butter Crisps. The aromatic combination of sweet and spicy flavors, reminiscent of southern Spain and North Africa, beautifully complements the grilled fish or chicken. Finish with homemade garlic and parsley butter crisps for an indulgent touch.