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Confit Leeks with Lentils, Lemon and Cream
  • 5 medium leeks (about 2½ pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
  • 10 garlic cloves, peeled
  • 10 fresh thyme sprigs
  • Kosher salt and black pepper
  • ¾ cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
  • ¾ cup/150 grams dried French (Le Puy) lentils, washed
  • ⅓ cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
  • 2¼ teaspoons Dijon mustard
  • 5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
  • 3 tablespoons roughly chopped parsley leaves
  • 3 tablespoons roughly chopped fresh dill leaves
  • 3 tablespoons roughly chopped fresh tarragon leaves
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