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!

Serves 2-4

• 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

1. 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.
2. 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.
3. 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!