The green lentils du Puy are from Le Puy En Velay, a volcanic region located in South-East of Auvergne (France). These green lentils have been cultivated for 2000 years. The particularity of this lentils is a thin skin and they cook quickly.
- 200g green lentils (lentils du Puy)
- 200g of smoked trout
- 1 lemon juice
- 1 large tablespoon of whole grain mustard (for me Maille)
- A pinch of salt
- A pinch of black pepper
- Fresh dill leaves
- Rinse with cold water the lentils (no need to soak the green lentils).
- In a large pan on a medium heat, cook the lentils in 3 times their volume of cold water.
- Cook the lentils for 20/25 minutes.
- When the lentils are tender, remove from the stove.
- Transfer the lentils to a colander.
- In a small bowl add the juice of 1 lemon and 1 large tablespoon of whole grain mustard.
- Add the salt and the black pepper (into the small bowl).
- Whisk all the ingredients together.
- Cut in small pieces the smoked trout.
- In a serving bowl add the lentils.
- Add on the top the smoked trout, drizzle with the dressing sauce and finally add some fresh dill leaves.
The salad is extremely tender and the dill leaves enhance the taste of the smoked trout.
PS: When I was young I hated eating lentils (any and all kinds of lentils) but slowly with my mother’s continuous encouragement (she loved cooking lentils), I ended up loving lentils in salad or with soup:)