I remember a few years ago when I was working as a chef, there was a dry spell in the availability of puy lentils – I can’t remember what caused it but it seemed to cause quite a stir amongst our restaurant community. I admit that I didn’t really get what all the fuss was about, but recently I have been using lentils a lot, particularly the puy variety. You see, I have been eating a lot less meat (this is big for me, when I was a kid I got steak for special occasions, not sweets) and the puy lentil is an actual credible alternative to “real” protein.
If you really want to tip yourself over the protein edge, I suggest you serve it with steamed salmon or a robust white fish such as harpuku (groper).