Puy lentils have a firmer texture than red lentils and keep their shape when cooked, making them perfect for dishes such as vegetarian bolognese and Shepherdless pie. They take 20-30 minutes to cook.

Rinse lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil for 30 seconds, and then cover tightly and reduce the heat to simmer gently for 22-25 minutes or until the lentils are cooked but still very slightly firm in the centre. Season the lentils with salt and pepper to taste then put the lid back on and leave the lentils to sit for 5 minutes. Drain and serve as-is or add to your dish! (Tip: the cooking liquid can be used as a vegetable stock or added to a stew, curry, soup or sauce).