Confit leeks with puy lentils and leek cream | Ottolenghi Recipes

Ingredients

• 1kg leeks, trimmed, cut into 2cm-thick rounds (white and light green parts only) (620g)
• 10 garlic cloves, peeled
• 10g thyme sprigs
• 200ml olive oil
• 150g dried puy lentils, washed
• 60ml lemon juice (from 2–3 lemons)
• 5g parsley leaves, roughly chopped
• 5g dill leaves, roughly chopped
• 5g tarragon leaves, roughly chopped
• salt and black pepper
• 100g cooked confit leeks
• 5 confit garlic cloves (see above)
• 100ml double cream
• 3⁄4 tbsp dijon mustard
• 1 tbsp lemon juice