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🍽️ Tender Confit Leek with Lentils

704 kcal · 30 min · 4 servings

Ingredients

• 1 kg leek (cut into 2 cm thick slices; only the white and light green parts; 620 g)
• 10 garlic cloves (peeled)
• 10 g thyme sprig
• 200 ml olive oil
• 150 g Puy lentils (washed)
• 60 ml lemon juice (from 2–3 lemons)
• 5 g parsley leaf (coarsely chopped)
• 5 g dill tips (coarsely chopped)
• 5 g tarragon leaves (coarsely chopped)
• salt
• black pepper
• 100 g confit leek (see Smart Tip)
• 5 g confit garlic cloves (see Smart Tip)
• 100 g crème double
• 0.75 tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Rinse the leek rings in plenty of water to remove dirt.
3. 3. Pat the leek rings dry carefully with a cloth.
4. 4. Make sure the leek rings do not fall apart while drying.
5. 5. Place the leek, garlic, and thyme in an ovenproof dish (30 x 20 cm).
6. 6. Season the ingredients with 1 teaspoon of salt and a generous pinch of pepper.
7. 7. Pour the oil over the mixture in the dish.
8. 8. Arrange the leek rings flat in the dish.
9. 9. Seal the dish tightly with aluminum foil.
10. 10. Bake the dish for 35 minutes in the preheated oven.
11. 11. Remove the dish from the oven.
12. 12. Turn the leek rings over carefully.
13. 13. Cover the dish tightly with foil again.
14. 14. Bake the leek rings for another 35 minutes in the oven.
15. 15. Remove the dish from the oven.
16. 16. Increase the oven temperature to 180 degrees Celsius with fan setting.
17. 17. Cook the lentils in plenty of boiling water.
18. 18. Cook the lentils for 12 to 15 minutes.
19. 19. Check if the lentils are tender but still firm.
20. 20. Drain the lentils.
21. 21. Set the drained lentils aside.
22. 22. Take 100 grams of the cooked leek from the dish.
23. 23. Take five garlic cloves from the dish.
24. 24. Place the removed leek and garlic cloves into a separate bowl.
25. 25. Season the lentils in the dish with a quarter teaspoon of salt.
26. 26. Season the lentils with a generous pinch of pepper.
27. 27. Mix the seasoned lentils with the remaining leek in the dish.
28. 28. Seal the dish tightly with aluminum foil again.
29. 29. Bake the dish for 15 minutes in the oven.
30. 30. Remove the dish from the oven.
31. 31. Remove the aluminum foil from the dish.
32. 32. Let the dish rest for 10 minutes.
33. 33. Remove the thyme sprigs and discard them.
34. 34. Place the weighed leek and the five garlic cloves into a blender.
35. 35. Add the crème double to the blender.
36. 36. Add the mustard to the blender.
37. 37. Add the lemon juice to the blender.
38. 38. Season the mixture with a generous pinch of pepper.
39. 39. Blend the ingredients in the blender until the cream is smooth.
40. 40. Stir 60 milliliters of lemon juice into the leek-lentil mixture.
41. 41. Stir the chopped herbs into the leek-lentil mixture.
42. 42. Place the leek-lentil mixture on a platter with a rim.
43. 43. Place the leek cream in a separate bowl.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 704
• Protein: 14 g · Fett/Fat: 61 g · Carbs: 26 g