New York Times

Confit Leeks With Lentils, Lemon and Cream

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can’t find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.