Summary

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

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Instructions

1. 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.
2. 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.
3. It is a delicious accompaniment to fish and poultry.