Confit leeks with puy lentils and leek cream

Name: Confit leeks with puy lentils and leek cream
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 1000 g leeks; 10 pc garlic cloves; 10 g thyme; 200 ml olive oil; 150 g puy lentils; 60 ml lemon juice; 5 g parsley leaves; 5 g dill leaves; 5 g tarragon leaves; 1 tsp salt; 1 tsp black pepper; 100 g cooked confit leeks; 5 pc confit garlic cloves; 100 ml double cream; 10 g Dijon mustard; 15 ml lemon juice

Gently confit leeks until completely softened, then mix with puy lentils and serve with a smooth leek-and-cream sauce.

25 min 1649 kcal/serving serves 2

1649kcal31gprotein140gcarbs113gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🧅leeks

🧄garlic cloves

🌿thyme

🫒olive oil

🫘puy lentils

🍋lemon juice

🌿parsley leaves

🌿dill leaves

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

Ten recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and Italian.