Confit Leeks with Puy Lentils and Leek Cream | TASTE

Name: Confit Leeks with Puy Lentils and Leek Cream | TASTE
Ingredients: 2 lb plus 2 oz leeks, trimmed, cut into 3/4-inch/2cm-thick rounds (white and light green parts only); 10 garlic cloves, peeled; ⅓ oz thyme sprigs; ¾ c plus 2 tbsp olive oil; ¾ c dried puy lentils, rinsed; ¼ c lemon juice (from 2–3 lemons); ¼ c parsley leaves, roughly chopped; ¼ c dill leaves, roughly chopped; ¼ c tarragon leaves, roughly chopped; salt and black pepper; 3 ½ oz cooked confit leeks and 5 confit garlic cloves (see above); 7 tbsp heavy cream; ¾ tbsp Dijon mustard; 1 tbsp lemon juice

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Ingredients

2 lb plus 2 oz leeks, trimmed, cut into 3/4-inch/2cm-thick rounds (white and light green parts only)
10 garlic cloves, peeled
⅓ oz thyme sprigs
¾ c plus 2 tbsp olive oil
¾ c dried puy lentils, rinsed
¼ c lemon juice (from 2–3 lemons)
¼ c parsley leaves, roughly chopped
¼ c dill leaves, roughly chopped
¼ c tarragon leaves, roughly chopped
salt and black pepper
3 ½ oz cooked confit leeks and 5 confit garlic cloves (see above)
7 tbsp heavy cream
¾ tbsp Dijon mustard
1 tbsp lemon juice