Tasty puy lentil dishes for you to try

Last month, it was revealed that sales of puy lentils were soaring in the UK after it was revealed that they were a staple on the menu at Prince George's private school.

In honour of the increased popularity of the edible pulse, which is produced only in the Auvergne region of France, we asked producers Sabarot for three recipes to share with our readers.

Here they are:

Potée de lentille verte du Puy au chorizo

Serves: 4
Preparation time: 15-30 minutes

Ingredients
120g puy lentils
100g chorizo
4 endives
1 clove of garlic
80cl water

Method

1 Blanch the endives to get rid of any bitterness, then chop finely

2 In a frying pan, cook the chorizo and the garlic

3 After a few minutes add the finely chopped endive leaves and cook on a low heat for a few minutes

4 Add the green lentils, cover with water, season, cover and simmer for 10 minutes over a medium heat, stirring regularly

5 Serve in bowls

Lentilles au Curry et aux Saucisses de Montbéliard

Serves: 4
Preparation time: 30-45 minutes

Ingredients
250g puy lentils
2 diced tomatoes
3 carrots, peeled and slice
1 finely chopped shallot
300g lardons
2 teaspoons mild curry powder
4 Montbéliard sausages
2 soup spoons of olive oil
1 stock cube
600ml water
Pepper with spices

Method

1 Heat the olive oil in a frying pan and add the shallot to soften

2 Add the sliced carrots and tomatoes. Stir and allow to cook for a few minutes

3 Add the lardons, curry powder and pepper. Stir

4 Add the rinsed lentils, stock cube and water. Stir and then add the sausages

5 Cook at a medium to medium-high heat for 25 minutes, then serve

Velouté de Lentille verte du Puy, magret de canard et mousse de chèvre

Serves: 4
Preparation time: 2 hours

Ingredients

For the velouté

250g puy lentils
1.5l vegetable stock
½ carrot
½ green leek
1 shallot
1 bouquet garnis
90g dried and smoked magret de canard
Salt, pepper

For the goats' cheese cream
200g full fat cream
Salt, pepper
100g fresh goats' cheese
Piment d'Espellette

For the lentil-flour biscuit
65g flour
25g lentil flour
50 cantal entre-deux cheese
50g butter
1 egg yolk
20g black olives
Salt, pepper

Garnish
2 tomatoes
½ carrot
½ echalot
A little courgette

Method

For the veloute
1 Remove the fat from the magret de canard and set to one side
2 Thinly slice the carrot, leek, and shallot
3 In a saucepan, heat the duck breast and sweat the vegetables. Add the lentils and vegetable stock.
4 Add the bouquet garni and cook for 30 minutes, until the lentils are soft
5 Use a hand blender to blitz the ingredients until smooth. Add a little cream if necessary

For the goats' cheese whipped cream
1 Work the goats' cheese until supple in a bowl
2 Whip the cream until it forms soft peaks and then gradually add the goats' cheese, while continuing to stir
3 Keep the cream in the fridge until you need it

For the lentil-flour biscuit
1 In a bowl, mix the butter and grated cheese together.
2 Add the egg yolk and chopped olives
3 Add both flours and mix to make a dough
4 Chill the dough in the fridge for at least an hour
5 On a floured surface, roll the dough to desired width, then bake for 15 minutes at 180C

Garnish
Remove the tomato skin and make a confit by baking them in an oven at 100C with a little salt and sugar for about two hours
Chop the vegetables as finely as possible and fry gently in a little olive oil so they stay crunchy
Dress at your convenience