Food and Travel Magazine | Charred Leeks with Puy Lentil Vinaigrette
Charred Leeks with Puy Lentil Vinaigrette
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Ingredients
- 1 litre vegetable stock
- 1 bay leaf
- 150g dried Puy lentils
- 2 leeks, trimmed
- 1tbsp butter
- 6tbsp olive oil
- 2tbsp white wine vinegar
- 1tbsp Dijon mustard
- big handful of soft herbs, such as tarragon, flat-leaf parsley or dill, chopped
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