Puy or beluga lentil is the caviar of lentils. It has been grown for more than 2000 years in the Puy provance of France. Its taste is like walnut and like minerals. We do not have to soak this in water as we do with other lentis.


For:  4 people


  1. We cut the vegetables into small cubes together with the bacon. We fry them for about 10 mintues on a little ghee.
  2. Then we add the lentil, the red wine and the dijon mustard together with the bayleaves. We pour as much water as it needs just to cover the lentils and we cook it for 20-25 minutes until they become soft. We can rewarm it if needed.