https://www.copymethat.com/r/j0SbnSqXI/confit-leeks-with-lentils-lemon-and-crea/
77241325
QvWExuS
j0SbnSqXI
2024-05-06 12:55:02
Confit Leeks with Lentils, Lemon and Cream
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Ingredients
- 5 medium leeks (about 2 ½ 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)
- 2 ¼ 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
Steps
Directions at cooking.nytimes.com
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