Charred Leeks with Puy Lentil Vinaigrette from Life's Too Short to Stuff a Mushroom by Prue Leith
Greeny-brown Puy lentils come from the Puy region of Auvergne in France and are the best. You can buy them most cheaply dried, but they are also available cooked in packets or jars.
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Ingredients
- a big handful of mixed soft herbs such as tarragon, flat-leaf parsley or dill, chopped
- 1 litre/35 fl oz/4⅓ cups vegetable stock (bouillon)
- 1 bay leaf
- salt
- black pepper
- 150 g/5½ oz/¾ cup dried Puy (French) lentils
- 2 leeks, trimmed
- 6 tbsp olive oil
- 1 tbsp butter
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
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