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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Mehluli Ndlovu
[email protected]I found this dish to be a bit bland. The leeks were not very flavorful, and the lentils were a bit mushy. The sauce was also a bit too thin. I think I would have preferred it with more herbs or spices.
Cynthia Waight
[email protected]This dish was a bit too rich for my taste, but I can see why it would be popular with others. The leeks were very tender and the sauce was creamy and flavorful. I think I would have preferred it with less cream, or perhaps with a different type of sa
Ajah Mach
[email protected]I made this dish for a dinner party, and it was a huge success! Everyone loved the leeks and lentils, and the sauce was a perfect complement. I would definitely recommend this dish to anyone looking for a flavorful and easy-to-make side dish.
Virgil “CryingTea” Coffee
[email protected]This dish was amazing! The leeks were so tender and flavorful, and the lentils were cooked to perfection. The sauce was creamy and tangy, and it really brought the dish together. I would definitely recommend this dish to anyone looking for a deliciou
Francis Batuwa
[email protected]I'm not a big fan of leeks, but I really enjoyed this dish. The leeks were cooked perfectly, and the lentils and sauce were delicious. I would definitely make this dish again.
M ramzan Rajpoot
[email protected]This was a delicious and easy dish to make. The leeks were tender and flavorful, and the lentils were cooked perfectly. The lemon and cream sauce was the perfect finishing touch. I will definitely be making this dish again.
Jorge Luis Cruz Jr
[email protected]I really enjoyed this dish! The leeks were perfectly cooked, and the lentils were tender and flavorful. The sauce was creamy and tangy, and it really brought the dish together. I would definitely recommend this dish to anyone looking for a delicious
Juna Gyawali
[email protected]This dish was just okay. The leeks were tender, but the lentils were a bit undercooked. The sauce was also a bit too tart for my taste. I think I would have preferred it with less lemon juice.
Gautam Niraj2
[email protected]I found this dish to be a bit bland. The leeks were not very flavorful, and the lentils were a bit mushy. The sauce was also a bit too thin. I think I would have preferred it with more herbs or spices.
Ratu Baie Kohli
[email protected]This dish was a bit too rich for my taste, but I can see why it would be popular with others. The leeks were very tender and the sauce was creamy and flavorful. I think I would have preferred it with less cream, or perhaps with a different type of sa
Zouhaib Malik
[email protected]I've made this dish several times now, and it's always a hit. The leeks are so tender and flavorful, and the lentils add a nice heartiness. The lemon and cream sauce is the perfect finishing touch. I usually serve this dish with roasted chicken or gr
Deborah Idoko
[email protected]I made this dish for a potluck, and it was a huge success! Everyone loved the leeks and lentils, and the sauce was a perfect complement. I would definitely recommend this dish to anyone looking for a flavorful and easy-to-make side dish.
calliway3000 / callie lazar
[email protected]This was a delicious and easy dish to make. I followed the recipe exactly, and it turned out perfectly. The leeks were tender and flavorful, and the lentils were cooked to perfection. The lemon and cream sauce was the perfect finishing touch. I will
Thandeka Dakile
[email protected]I'm not a huge fan of lentils, but these confit leeks were so good that I didn't even notice them. The leeks were incredibly tender and flavorful, and the sauce was creamy and tangy. I'll definitely be making this dish again, even if I have to pick o
zeeshan ali akbar
[email protected]These confit leeks were a hit at my dinner party! The lentils added a hearty and flavorful touch, while the lemon and cream sauce was the perfect finishing touch. I'll definitely be making this dish again.