I was at Mustard Seed, my local organic food store, picking up some ingredients in their bulk section. I realized how long it’s been since I made a batch of French Lentils du Puy, and bought some to correct that situation.
Why Lentils du Puy, instead of plain old brown lentils? They’re smaller and hold their shape better once they’re cooked. Regular lentils tend to turn to mush if they’re overcooked - not that there’s anything wrong with that - where Lentils du Puy hold up to pressure cooking better.
Try some little French lentils - you’ll be glad you did.
Recipe: Pressure Cooker French Green Lentils du Puy
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