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Confit leeks with puy lentils and leek cream

Slow-cooked leeks melt into tender ribbons, glossy and golden.
Puy lentils stay firm, tangy, and cosy with a silky leek cream.
Bright lemon, herbs, and Dijon pull it all together—comfort food done right.

dinner ⏱ 130 min 540 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilkmustard 🔗 Original source

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Confit leeks with puy lentils and leek cream
v7 · rb0e705f985 20260727Z1751 1 kg leek 150 g lentil 74.8 ml lemon juice 🔥 preheat the oven to 160°C fan ⏳ soak the cut leek rounds, then drain and pat dry 🔪 add the leeks, garlic, thyme, salt, black pepper to a baking dish and pour over the olive oil; arrange leeks cut side up and cover with foil 🔥 ⏱ 35 min bake covered with foil at 160°C fan 🔥 ⏱ 35 min gently turn the leeks over, cover again with foil, and return to the oven to bake at 160°C fan more, until completely softened 🍳 ⏱ 12-15 min cook the puy lentils in plenty of boiling water until tender but not mushy, then drain well remove the cooked leeks plus garlic cloves to a bowl 🔥 ⏱ 15 min add the lentils to the baking dish with the remaining leeks, salt, and black pepper; cover with foil and return to the oven ⏱ 10 min remove the foil and leave to settle discard the thyme sprigs blitz the measured leeks and garlic with the double cream, dijon mustard, and lemon juice plus salt to make leek cream 🌀 stir the lemon juice and chopped parsley, dill, and tarragon into the lentil and leek mixture 🍽 serve the lentil and leek mixture with leek cream in a bowl alongside Confit Leeks with Puy Lentils 🥗 10 pieces garlic clove 10 g thyme 200 ml olive oil salt to taste black pepper to taste 3¾ tbsp dijon mustard 100 ml double cream 5 pieces confit garlic clove 5 g parsley leaf 5 g dill leaf 5 g tarragon leaf dijon mustard, double cream, confit garlic clove 15 ml lemon juice 60 ml lemon juice parsley leaf, dill leaf, tarragon leaf
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Preparation steps

  1. preheat the oven to 160°C fan
  2. soak the cut leek rounds, then drain and pat dry
  3. add the leeks, garlic, thyme, salt, black pepper to a baking dish and pour over the olive oil; arrange leeks cut side up and cover with foil
  4. bake covered with foil at 160°C fan for 35 minutes
  5. gently turn the leeks over, cover again with foil, and return to the oven to bake at 160°C fan for 35 minutes more, until completely softened
  6. cook the puy lentils in plenty of boiling water for 12-15 minutes until tender but not mushy, then drain well
  7. remove the cooked leeks plus garlic cloves to a bowl
  8. add the lentils to the baking dish with the remaining leeks, salt, and black pepper; cover with foil and return to the oven for 15 minutes
  9. remove the foil and leave to settle for 10 minutes
  10. discard the thyme sprigs
  11. blitz the measured leeks and garlic with the double cream, dijon mustard, and lemon juice plus salt to make leek cream
  12. stir the lemon juice and chopped parsley, dill, and tarragon into the lentil and leek mixture
  13. serve the lentil and leek mixture with leek cream in a bowl alongside

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