Author: Canadian Living

  • Portion size 6 servings
  • Credits : Cheryl Bell

Ingredients

  • 150 g Puy lentils
  • 300 g young leeks trimmed and sliced diagonally into 2 cm pieces
  • 4 cloves garlic peeled
  • 2 bay leaves
  • 7 tablespoons extra virgin olive oil
  • 150 mL white wine

Method

Bring a medium-sized saucepan of water to boil. Add the lentils and simmer for 25-30 minutes until tender. Drain into a sieve and leave to cool.

At the same time, place the leeks, garlic cloves, bay leaves, 4 tablespoons of oil, the wine and some seasoning in a small pan. Bring to a simmer, cover and cook over a low heat for 20 minutes. Leave to cool in the pan.

To finish the salad, combine the lentils and leeks in a bowl. Add a good squeeze of lemon juice, the remaining oil and season to taste.
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Food

Salad of Leeks with Lentils

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