Dainty dark-green puy lentils are regarded as the best-tasting lentils and they cook the fastest, too. For a midweek treat, serve them with fresh scallops, jazzed up with a little curry spice, and rice or bread.
Puy lentils come from a defined area in France and have their own appellation contrôlée. Canadian lentilles vertes are similar. This recipe would also work well with the slightly larger green or brown continental lentils, which are much cheaper but take a little longer to cook (up to 25 minutes, depending on size). All lentils can be cooked without pre-soaking.
Cook the lentils as for step 1 above, then dress with 3 tbsp vinaigrette and leave until cold. Serve as a salad mixed with cold cooked rice, chopped vegetables or pasta.