Le Puy green lentil

A pot of plain-cooked green lentils Small French green lentils hold their shape as they cook instead of collapsing into mush, and that is exactly what a prep pot needs. They simmer in about 20 minutes, and like other cooked leftovers they are best finished within three to four days. Cook them plain with a bay leaf and a little salt, then decide later. Dressed while warm with mustardy vinaigrette, they become a salad that improves by lunchtime. Spooned under a fried egg or a piece of fish, they are dinner. Stirred into soup or seasoned with cumin and chili as a taco filling, they stand in for meat without anyone missing it.