Braised Leeks, Puy Lentils and Dijon Dressing | Cherrypick · Cherrypick

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