Best 5 Lentils And Leeks Recipes

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Embark on a culinary journey with our versatile lentil and leek duo, a harmonious blend of earthy lentils, sweet leeks, and aromatic spices. Discover a symphony of flavors in three distinct recipes that showcase the dynamic nature of this delectable pair. From the classic French comfort of Lentils and Leeks in a Creamy Sauce, to the vibrant Moroccan-inspired Lentil and Leek Tagine, and the hearty goodness of Lentil and Leek Soup, each dish promises a unique taste experience. With easy-to-follow instructions and a celebration of fresh ingredients, these recipes are perfect for both novice and seasoned cooks seeking a delightful and nutritious meal.

Here are our top 5 tried and tested recipes!

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM



Confit Leeks With Lentils, Lemon and Cream image

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 12

5 medium leeks (about 2 1/2 pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
10 garlic cloves, peeled
10 fresh thyme sprigs
Kosher salt and black pepper
3/4 cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
3/4 cup/150 grams dried French (Le Puy) lentils, washed
1/3 cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
2 1/4 teaspoons Dijon mustard
5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
3 tablespoons roughly chopped parsley leaves
3 tablespoons roughly chopped fresh dill leaves
3 tablespoons roughly chopped fresh tarragon leaves

Steps:

  • Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
  • If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
  • Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
  • Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
  • As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
  • When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
  • While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
  • When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH



Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach image

Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.

Provided by Melissa Clark

Categories     Lentil     Rice     Leek     Spinach     Yogurt     Vegetarian     Dinner

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Steps:

  • Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
  • Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
  • Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
  • Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
  • Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
  • Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
  • In a small bowl, season the yogurt with salt to taste.
  • Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS



Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

Steps:

  • In a medium saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
  • Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about 7 minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
  • Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and salt; season with pepper.
  • Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 9 g, Fiber 11 g, Protein 29 g, Sodium 793 g

GINGER CURRY CHICKEN WITH LENTILS AND LEEKS



GINGER CURRY CHICKEN WITH LENTILS AND LEEKS image

Categories     Poultry

Yield 6 servings

Number Of Ingredients 11

3 lb. meaty chicken pieces
2 Tbsp. curry powder
1/2 tsp. sea salt or salt
2 Tbsp. cooking oil
1 Tbsp. grated fresh ginger
2 large leeks, halved lengthwise, rinsed, and sliced
1 small orange, cut in wedges
1 cup French lentils, rinsed and drained
1 14-oz. can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 to 2 heads baby bok choy, separated into individual leaves

Steps:

  • Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F). Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

LENTILS AND LEEKS



Lentils and Leeks image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds leeks, well rinsed and sliced 1/2-inch thick, including some of the green part
2 large carrots, peeled and sliced 1/2-inch thick
1/4 cup olive oil
2 1/2 cups water
1 cup green lentils
1 tablespoon tomato paste
1 teaspoon sugar
1 1/4 teaspoons salt
Freshly ground black pepper

Steps:

  • In a large saucepan toss the leek and carrot slices with the olive oil. Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed. To keep the leek slices intact, do not stir. Serve hot.;

Tips:

  • Use a variety of lentils. Different lentils have different textures and flavors, so using a mix can add complexity to your dish. For example, brown lentils hold their shape well, while red lentils break down and create a creamy texture.
  • Don't overcook the lentils. Lentils should be cooked until they are tender but still have a slight bite to them. Overcooking can make them mushy.
  • Use fresh, flavorful vegetables. The vegetables in this dish are what give it its flavor, so make sure to use fresh, high-quality ingredients. Organic vegetables are always a good choice.
  • Don't be afraid to experiment with different spices. The spices in this dish are just a starting point. Feel free to add more or less of any spice, or to substitute different spices altogether. Some good options include cumin, coriander, paprika, and chili powder.
  • Serve lentils and leeks with your favorite sides. This dish goes well with rice, quinoa, bread, or salad.

Conclusion:

Lentils and leeks are a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. This dish is packed with protein, fiber, and essential vitamins and minerals. It is also low in fat and calories, making it a great choice for those who are looking to lose weight or maintain a healthy weight. Lentils and leeks are also a good source of antioxidants, which can help protect the body from damage caused by free radicals.

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