Confit leeks with Puy lentils and leek cream from Ottolenghi Test Kitchen - Extra Good Things (page 90) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • MokumChefs on April 08, 2026

    Delicious meal! The leeks are quite some work, but the tenderness and rich taste are worth it. Next time I would have to put some more effort in washing the sand out.

  • SylvanMoon on February 24, 2026

    This is very tasty. I didn't have enough leeks, so added a couple of halved onions to the confit. It seemed to work well. I served the lentils and leek/onions with a seitan "chicken" steak and a "steak" of roast celeriac. The sauce went well with everything.

  • Lsblackburn1 on March 12, 2024

    Very tasty. I served this on top of toasted bread, which was a good combo and then served the leftovers today with steak and potatoes- also yummy.

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