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Leek lentils

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Ingredients for 2 servings:

  • 2 stalk(s) leek, the white part
  • 250 ml chicken broth
  • 100 g lentils, red
  • 1 tbsp butter
  • 5 tbsp cream
  • 2 tsp mustard, hot
  • ½ bunch flat-leaf parsley, chopped
  • salt and pepper
  • 1 dashes lemon juice
  • some sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Side dish for fish and poultry

Wash and dry the leeks, slice them into thin rings, and sauté them in butter. Deglaze with chicken stock, add the lentils, and cook, covered, until they still have a bite. This will take 7-12 minutes, depending on the age of the lentils. Then stir in the cream and mustard and bring to a boil briefly. Season with pepper, salt, a little lemon juice, and a dash of sugar. Serve sprinkled with parsley. This makes a delicious side dish for fish and poultry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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