Puy Lentil And Coriander Pesto Bake With Sweet Potato Mash Recipe
Why you should eat more Puy lentils
Puy lentils are exclusively cultivated in the region of Le Puy, Auvergne in central France where the rich volcanic soil gives the lentils their earthy flavour.
- They are healthy and really filling, with an almost meat-like, peppery taste to them.
- Lentils are high in protein, which helps you built up antibodies to fight illnesses.You don’t have to be a vegetarian to benefit from including a healthy non-animal protein source in your diet at least once a week.
- Puy lentils have a long shelve life and can easily last for many years in your pantry. It probably makes more sense to eat them, rather than storing them for years.;-)
- A huge advantage of the Puy lentil is that it doesn’t need to be soaked overnight before cooking, unlike many other pulses.You simply rinse them in cold water and boil them for 15- 20 minutes.
- They are very versatile, lentils can be used in bakes, casseroles or as a salad base.
- With less than €3 for 500g, they don’t break the bank and are an ideal addition to a healthy meal.
If you like Puy lentils as much as I do, you might want to check out my Vegan Sheperd’s Pie With Sweet Potato Recipe, as well!
Let me know in the comments why you like Puy lentils and what you use them for!
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Hope you will enjoy this Puy Lentil And Coriander Pesto Bake With Sweet Potato Mash Recipe.
Puy Lentil And Coriander Pesto Bake With Sweet Potato Mash
- 1 bunch fresh coriander
- 3 cloves garlic
- 1 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup water
- Cut the carrots, unpeeled potatoes and sweet potatoes in bite sized pieces.
- Trim the green beans and cut them in half.
- Rinse the Puy lentils in cold water and place them into a big pan. Add carrots, bay leaves, thyme, salt, black pepper, tamari,1 litre of water and crank the heat up. Cover with a lid.
- When boiling, reduce the heat and let simmer for 25 min.until almost all the water has evaporated. Keep the lid ajar.
- Bring the potatoes and sweet potatoes to boil in a large pot, then reduce heat and let simmer for 15 min.
- Drain, put them back into the pot and mash potatoes while adding a bit of milk at a time.
- Season with salt and pepper.
- Preheat the oven to 400 °F/200 °C
- Peel the garlic and add it with the other ingredients for the pesto in a blender. Blend until smooth.
- Once the lentils are cooked, stir in the pesto and add the green beans.
- Pour the lentil mix into a big oven dish and cover with the mash. If you like it crispy try to form little spikes using a fork.
- Bake for 25 minutes. Enjoy!