Leek Lentils
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leeks, the white one
- 250 ml chicken broth
- 100 g lentils, red
- 1 tablespoon butter
- 5 tablespoon heavy cream
- 2 teaspoons mustard, hotter
- 0.5 ½ bunch parsley, smooth, chopped
- salt and pepper
- 1 squirt lemon juice
- some sugar
Print Recipe
Pin Recipe Instructions
- Wash and dry the leek, cut into fine rings and sauté in the butter. Deglaze with the chicken stock, add the lentils and cook covered until they still have a bite. This takes 7-12 minutes, depending on the age of the lenses.
- Then stir in the cream and mustard and bring to the boil briefly. Season to taste with pepper, salt, a little lemon juice and a hint of sugar. Serve sprinkled with parsley.
- It is a delicious accompaniment to fish and poultry.
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