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RECIPE baked leeks with tangy lentils

Basic Slow Roasted Leeks

Clean the leeks completely under virus running water, leaving the root end flawless. Remove the root filaments, however don’t remove the zone where the leaves join to the base of the stem. You need the split leeks to remain together during heating and in the event that you totally remove the roots, they’ll self-destruct.

Trim away the extreme, dim green tops. You can spare those for stock on the off chance that you’d like. They’re particularly pleasant to add to chicken stock.

Split the leeks fifty-fifty the long way. Check for any soil that might be inside the leeks and wash again if necessary. Pat the leeks dry with a paper towel.


4 leeks

1/4 cup olive oil

1 tablespoon ocean salt


Wash leeks completely and expel their verdant greens and around 1/2″ inch off the base of each stalk. Cleave into equal parts vertically.

Spot a heating sheet in the stove and preheat to 400º.

In an enormous bowl, hurl leeks with olive oil and salt until all around covered. Spot leeks onto preheated preparing sheet, chop side down. Cautiously enclose the heating sheet by foil – you don’t need to seal it totally shut, however as firmly as conceivable is acceptable. Return sheet to broiler and abatement warmth to 300º.

Heat for 1:15 to 1:30, until leeks are extremely delicate. Expel sheet from stove and flip the leeks. Come back to broiler, increment the warmth to 400º and cook for 15-20 minutes until they are firm and brilliant darker.

Spot the leeks in a solitary layer in a goulash or heating dish. Shower with the olive oil and sprinkle with the salt, pepper, and slashed new parsley. Turn the leeks a few times to cover all sides with the oil and seasonings.

Heat for 15-20 minutes, turning once, until the leeks start to darken.


For the leeks:

2 sticks leek

2 tbsp oil

2 tbsp ground veggie lover parmesan



For the lentils:

150 g mountain lentils

1 onion

1 spring onion

1 clove garlic

1 tbsp oil

500 ml vegetable stock

1 tbsp lemon juice



1/4 bundle of parsley


Preheat the broiler to 180° C (360° F).

Remove the green padded piece of the leeks and split the lower part lengthways. On the off chance that important, wash out sand. On the off chance that you have long leeks, abbreviate them in the center.

Spot the leeks in a heating dish and sprinkle with oil. Include salt and pepper and sprinkle with vegetarian parmesan. Prepare in the stove for around 25 minutes.

While the leeks are in the broiler, set up the lentils. Finely slash the onion and braise in a pan in hot oil until translucent. Press in the garlic and sauté quickly. At that point put the lentils in the dish and fry for 2 minutes. Deglaze with the soup and stew for around 20 minutes with the top tilted.

Cut the spring onion into rings and slash the parsley. When the lentils are cooked yet at the same time firm, switch off the stove, mix in the spring onions and parsley and season with lemon squeeze, salt and pepper.

Organize leeks and lentils on two plates and serve right away.