Velouté de lentilles vertes du Puy aux noisettes

Green Puy lentils have a lot going for them. They are practical, cooking more quickly than other varieties and with no need for soaking beforehand. Their taste is distinctive, sweet and nutty. They are also very good for you, rich in fibre, calcium, vitamins and iron. Total respect is demanded, therefore, when you cook such a superfood. A creamy soup is the simplest way, though Puy lentils also make a fantastic accompaniment to foie gras, game, ham and cooked smoked sausages.