Puy lentils are a variety of pulses that are exclusively grown in the region of Le Puy, Auvergne in central France where the rich volcanic soil gives the lentils their earthy flavor. The closest to this variety of pulses in India is what’s called the kaali dal (whole masoor), which can be used for things more than just dal, as Puy lentils are.

Though not a super food, Puy lentils are a great source of protein and taste delicious. That’s just one of the reasons why we think you need to add some Puy in your diet.

When people think of protein, they usually think of animal protein. However animal protein (especially red meat) is high in saturated fat, which can increase your cholesterol levels. 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, such as Puy lentils. While most lentils are great for your health, Puy lentils are especially easy to cook up, making them a quick snack option as well.

Dried Puy lentils have a long shelf-life, often several years (check the label on your packaging). Once opened, they can easily be kept in an air-tight container for up to a year.

Unlike many other pulses, Puy lentils do not need to be soaked before cooking. They can be cooked in batches and kept in the refrigerator for up to 4 days. They can even take care of your vegetable intake every day. Did you know that 3 heaped teaspoons of cooked Puy lentils has the same nutrition as one portion of vegetables? So you add some lentils to a soup.

The closest to this variety of pulses in India is what’s called the kaali dal (whole masoor).

Puy lentils have a nice crunch to them (if cooked right) and add a great flavor to salads, and light dishes. Dressings with some sweetness work really well as a contrast to the Puy lentils’ peppery flavor, especially balsamic vinegar, or a dash of honey.

Be on the look out for many such super foods, and recipes to keep you fit for running. Bon appètit!

Main Image: Jessica Spengler

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