- Portion size 6 servings
- Credits : Cheryl Bell
- 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
MethodBring 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.