Name: Confit leeks with puy lentils and leek cream
Total time: 2 h 10 min
Ingredients: 1kg medium leeks, trimmed, cut into 2cm-thick rounds (white and light green parts only, 620g trimmed weight); 10 garlic cloves, peeled; 10g of thyme sprigs; 200ml of olive oil; 150g of puy lentils, washed (dried lentils not cooked); 60ml of lemon juice, from 2-3 lemons; 5g of parsley leaves, roughly chopped; 5g of dill, roughly chopped; 5g of tarragon leaves, roughly chopped; salt; freshly ground black pepper; 100ml of double cream; 3/4 tbsp of Dijon mustard; 1 tbsp of lemon juice

Confit leeks with puy lentils and leek cream

by Yotam Ottolenghi and Noor Murad

Ingredients

Fruit & Vegetables

1kg medium leeks, trimmed, cut into 2cm-thick rounds (white and light green parts only, 620g trimmed weight)
10 garlic cloves, peeled
60ml of lemon juice, from 2-3 lemons
1 tbsp of lemon juice

Salad & Fresh Herbs

10g of thyme sprigs
5g of parsley leaves, roughly chopped
5g of dill, roughly chopped
5g of tarragon leaves, roughly chopped

Oils & Vinegars

200ml of olive oil

Store Cupboard

150g of puy lentils, washed (dried lentils not cooked)
salt
3/4 tbsp of Dijon mustard

Spices & Dried Herbs

freshly ground black pepper

Dairy

100ml of double cream