Confit of Leeks with Puy Lentils and Leek Cream

This dish will make you wish leeks were in season all year round! Not that we can’t get leeks all through the year, but there is something extra special about Spring leeks, isn’t there?

In this recipe, leeks are cooked gently in oil and aromatics which softens them without colouring them brown, and it has the added bonus of the sweet allium flavour enhancing the oil beautifully.   Puy lentils are cooked separately and then added to the baking dish with the leeks for a final bit of time in the oven.  What I love about this Ottolenghi Test Kitchen recipe, is that it can be both a side, an appetizer, or a wonderful meatless meal. 

How to Prep the Leeks

You will be using the light green and white parts of the leeks.  About 6-8 leeks in total is what you need to create this recipe.  Cut them into 3/4 (2 cm) rounds.  Depending on the state of your leeks, you may need to soak them in a bowl of water to release any excess grit.  When that is done, transfer them to a paper towel lined plate to drain.  Keep the rounds intact.

The leeks, garlic cloves, thyme sprigs, salt and pepper are combined in a baking dish.  Pour olive oil over everything, combining it all gently.  Ensure that the rounds are all arranged cut side up.  Cover the baking dish with foil, and bake in the oven for 35 minutes.  Take the dish out of the oven and turn the leek rounds over so that they can continue baking evenly.  Cover and bake another 35 minutes.

Puy Lentils

Puy lentils come from France.  They are smaller and are usually a grey brown colour.  If you can’t find puy lentils, feel free to swap in green or brown lentils.  Ottolenghi has us cooking them in water until tender, about 12-15 minutes.  If you want an added depth of flavour, try substituting some of the water for stock, whether vegetable or chicken.  Drain and set aside.

Combine the Leeks and Lentils

When the leeks have finished their second 35 minutes in the oven, remove the baking pan to a cutting board.  Remove some of the cooked leeks, as well as some of the garlic cloves to make the cream.  Now you will add the cooked lentils to the remaining leeks in the baking dish. Gently combine them both, and finish with some more salt and pepper.  Back into the oven, this time at 400F for 15 minutes.  Then take them out of the oven, remove the foil, and let them settle.  Discard the thyme leaves.

Leek Cream

This is a most unctuous concoction that serves as a finishing touch or even a sauce or gravy to serve on meat you may be serving with this fantastic Leek and Lentil Confit.  You will combine the leeks and garlic you set aside with cream, mustard, lemon juice and a touch of salt, in a food processor or blender.  Whip till smooth.  The flavour is beyond amazing!!

How to Finish the Leek and Lentils

When ready to serve it up, you will be adding freshly chopped herbs: parsley, dill and tarragon, as well as a lovely amount of lemon juice.  This really brightens up the entire dish.  Lentils (actually all legumes) really love having acid added to them, and my favourite is lemon.  So this step really sings to me.

Mix it all together gently, and transfer it to a serving plate.  Serve the leek cream on the side in a small bowl.

My Favourite Way to Enjoy This Leek Confit with Lentils

Yes, you can serve this on the side of a skewered lamb, pork chops, even a roast chicken.  Just add your favourite carb of choice.  But my absolute favourite way to have this dish is with crusty bread!

Simply spooning some of the leeks and lentils onto warm bread and topping it with the leek cream is a joy for the senses!!  I could easily eat this once a week.  It’s rustic, and simple, and yet the flavours are a complete party in your mouth!  As is the case for just about every Ottolenghi recipe, wouldn’t you say!?

This recipe is courtesy of Ottolenghi Test Kitchen, Extra Good Things.  It is a companion to their first book, OTK Shelf Love.  Both books teach all sort of methods and skills to take the ingredients in the pantry of fridge and turn them into something special.  Combining ingredients, or applying a new method of cooking, preserving, fermenting etc will take simple ingredients to the next level. 

One of my other favourite dishes from this new book is the Double Lemon Chicken with Cheat’s Preserved Lemon.  In this case the preserved lemon is made in a wondrous new method: a lemon is sliced into thin rounds, and added to lemon juice and salt in a small sauce pan.  Heat to a simmer and then reduce the heat to let them simmer till translucent and the liquid has reduced. Then it all gets blitzed till smooth, almost like lemon curd.  This can be stored in a jar in the fridge.  Use it in marinades, dressings, or to finish roast veggies.  See what I mean, so many fun new methods, as is the case throughout the book.  I highly recommend adding it to your collection!

If you make this Confit Leeks with Puy Lentils and Leek Cream, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

For other Spring time Vegetable dishes check out Rose Harissa Roasted Carrots over Hummus, Braised Leeks with Burrata, Spring Green Minestrone, Sauteed Brussels Sprouts with Cinnamon Sumac and Pine Nuts

4.5 from 2 votes

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Confit Leeks with Puy Lentils and Leek Cream

Cooking the leeks in this way gently softens them without coloring, and releases their allium flavor into the oil. Blending the confit leeks with cream creates a lovely sauce to bring the whole dish together, which could easily stand as a substitute for gravy alongside your choice of protein. If you can’t find puy lentils, then swap them out for other lentils, such as green or beluga. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes, if you like.

Course Main Course, Side Dish

Cuisine North American

Keyword Confit Leeks, Leek Cream, Puy Lentils

Prep Time 20 minutes

Cook Time 1 hour 49 minutes

Servings 4

Ingredients

• 2 lb 2 oz/ 1 kg leeks, trimmed; cut into 3/4-inch/2cm-thick rounds (white and light green parts only)=(1 lb 6 oz/ 620g)
• 10 garlic cloves, peeled
• 1/3 oz /10g thyme sprigs
• 3/4 cup plus 2 tbsp/200ml olive oil
• 3/4 cup /150g dried puy lentils rinsed
• 1/4 cup /60ml lemon juice from 2–3 lemons
• 1/4 cup /5g parsley leaves roughly chopped
• 1/4 cup /5g dill leaves roughly chopped
• 1/4 cup /5g tarragon leaves roughly chopped
• salt and black pepper

Leek Cream

• 3 1/2 oz /100g cooked confit leeks and 5 confit garlic cloves see above
• 7 tbsp /100ml heavy cream
• ¾ tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350°F.
2. Soak the cut leek rounds in a large bowl of water to get rid of any excess grit. Drain, then pat dry, being sure to keep the rounds intact.
3. Put the leeks, garlic, thyme, 1 teaspoon of salt, and a good grind of pepper into a baking dish roughly 12 x 8 inches/30cm x 20cm in size. Mix gently to combine, then pour in the oil. Arrange the leeks so they are cut side up, then cover tightly with foil and bake for 35 minutes. Remove from the oven and gently turn the leeks over. Cover again with foil and return to the oven for 35 minutes more, until completely softened. Remove from the oven and turn the temperature up to 400°F.
4. Meanwhile, cook the lentils in plenty of boiling water for 12–15 minutes, or until tender but not at all mushy. Drain well and set aside.
5. When ready, remove the confit leeks from the oven and transfer 31/2 oz/100g of the cooked leeks plus five garlic cloves to a bowl. Add the lentils to the remaining leeks in the baking dish along with ¼ teaspoon of salt and a good grind of pepper, and mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and let settle for 10 minutes. Discard the thyme sprigs.

Leek Cream

1. While the lentils are in the oven, make the leek cream. Add the measured-out leeks and garlic to a food processor along with the cream, mustard, lemon juice, and ⅛ teaspoon of salt, and blitz until smooth.
2. When ready, stir the 1/4 cup/60ml of 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.

3. Serve on the side of your choice of protein, or even over rice or with crusty bread for a light meal.

Recipe Notes

Leek cream
Store any extra in the fridge for up to 2 days. Gently warm it in a pan with a splash of water.
Serve the leek cream alongside your typical Sunday roast or anything grilled.

You can also store any uneaten leeks and lentils in a sealed container overnight.  Heat in a skillet on low till warmed through.