about 1 year ago
I adore lentils, and I adore leeks. They are wonderful together, as a base for roast salmon or by themselves. In the latter case, a good dose of Gruyère really adds a fantastically complementary nuttiness to the flavor profile of the leek-lentil combo. This makes a wonderful side dish or, with some nice bread, a hearty lunch or dinner entree. Warm, satisfying, hearty and healthy!
- 1 cup French (Puy) lentils
- 3 leeks, white and pale green parts washed and chopped
- 3 tablespoons butter, divided
- 1 clove of garlic, peeled and minced
- 1/2 tablespoon Dijon mustard
- salt and freshly ground black pepper
- Gruyère for grating
Cook lentils in boiling water until tender (~20 minutes). Keep checking water level so that you keep the lentils covered. When done, drain and set aside.
In the meantime, heat 2 T butter in a large skillet over medium-high heat. Add the chopped leeks and garlic and season with s&p. Turn heat to med-low and cook until very soft.
To the leek mixture, add the lentils, remaining 1 T butter, 1/2 T dijon mustard and toss gently over low heat to combine. Season with more s&p if needed and generously grate Gruyère over the top. Stir to combine and grate more on top for good measure. Serve!
- 580 calories
- 19g total fat
- 11g saturated fat
- 46mg cholesterol
- 80mg sodium
- 78g carbohydrate (32g dietary fiber, 7g sugar)
- 28g protein