Braised Leeks, Puy Lentils and Dijon Dressing
This dish turns the humble leek into a thing of beauty, with nothing but a little time and a few basic ingredients. It's paired beautifully with puy lentils, wh
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Cooking tools:
- Wide-based casserole
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mason jar
- Mixing bowl
- Microplane
- Serving platter
- Plate
- Wooden spoon
- Grater
Ingredients
- 1 1/2 tbsp Dijon Mustard
- 3 Thyme Sprigs
- 300g Uncooked Puy Lentils, rinsed
- 6 tbsp Extra Virgin Olive Oil
- 10g Dill, chopped
- 1 Lemon, zest (optional)
- 80g Watercress
- 3 Garlic Cloves, chopped
- 800ml Vegetable Stock, 1 cube per 400ml
- 2 tbsp Red Wine Vinegar
- 1 Carrot, peeled and finely diced
- 3 Leeks, washed and cut into 3cm rounds
- Maldon Salt, to taste
- 1 Onion, peeled and finely diced
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