CONFIT LEEKS WITH LENTILS, LEMON AND CREAM
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
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.
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Qalifo Muse
[email protected]This dish is a great way to use up leftover leeks. I always have a few leeks left over from other recipes, so this is a great way to use them up.
Ahtisham Gulfaraz
[email protected]I'm always looking for new ways to cook lentils. This recipe is a great addition to my repertoire.
Muneeb Ansari
[email protected]This is a great recipe for a romantic dinner. It's elegant and delicious, and it's sure to impress your date.
Amy Alderson
[email protected]The lemon and cream sauce is the perfect finishing touch to this dish. It adds a bright and creamy flavor that really brings everything together.
Johnny Williams
[email protected]I've never had confit leeks before, but I really enjoyed them. They were so tender and flavorful.
James wonder Kainessie
[email protected]This is a great recipe for a cold winter night. The leeks and lentils are warm and comforting, and the lemon and cream sauce is a nice touch.
Wesley Josias
[email protected]I'm not a vegetarian, but I really enjoy this dish. It's a great way to get a meatless meal that's still filling and satisfying.
Millicent Maswanganye
[email protected]This dish is a great way to get your daily dose of vegetables. The leeks and lentils are both packed with nutrients.
OloYolo Pl
[email protected]I love the simplicity of this dish. It's just a few simple ingredients, but they come together to create a delicious and satisfying meal.
Elvin Ferrer
[email protected]This is a great recipe to use up leftover lentils. I always have a few cups of lentils in my freezer, so this is a great way to use them up.
Rito Maluleke
[email protected]I've made this dish for potlucks and it's always a hit. It's easy to transport and it reheats well.
Tarka Bahadur
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests.
Shuwayne Wignal
[email protected]I'm not a huge fan of leeks, but I really enjoyed this dish. The leeks were cooked perfectly and the lemon and cream sauce was delicious.
Brie G
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the leeks and lentils, and they always ask for seconds.
Islam Uddin
[email protected]I love the way the leeks and lentils complement each other in this dish. The lemon and cream sauce is also a great addition.
farhan ali shakir
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
sofia romano
[email protected]I've made this dish several times now and it's always a winner. The leeks and lentils are a great combination, and the lemon and cream sauce really brings it all together.
Spice liana
[email protected]This dish was a hit with my family! The leeks were incredibly tender and flavorful, and the lentils added a nice heartiness to the dish. The lemon and cream sauce was the perfect finishing touch, adding a bright and creamy flavor.