Tajine of Green Puy LentilsFeatured

Tajine of Green Puy Lentils


For 4 Person(s)


  • 200 g Green Puy Lentils (Lentilles du Puy)
  • 100 g red onions
  • 100 g carrots
  • 1 tsp honey
  • 1/2 litre vegetable broth
  • 100 ml olive oil
  • 20 g Ras el hanout


  1. Put the lentils in a casserole, cover them with cold water and bring to a boil. From the first boil, drain the lentils and rinse them.
  2. Peel the onions and chop them finely.
  3. Peel carrots, wash and cut into small cubes.
  4. In a cast iron casserole, heat the oil and roast the Ras el hanout. Add onions and carrots and sweat over low heat.
  5. Add the honey, mix well.
  6. Add the Lentils, mix well and cover with the vegetable broth.
  7. Mix again, bring to a boil and cook for 25 minutes over low heat.
  8. At the end of cooking, salt the lentils.

Recipe notes

Tip: Always salt pulses at the end of cooking. Salting them at the beginning hardens the thin film of the legume and makes cooking impossible.

Tip: This Tajine can be enjoyed hot or cold.