Food
Green lentils with charred leeks, dill and preserved lemon
Earthy lentils, leeks taken far enough to blacken, and enough acid to make the whole plate lift.
Plant-basedBatch-friendlyNo refined oils
Time45 minutes
Serves4
AccessMembers
Medina's note
Most lentil dishes fail in the same place — they are seasoned once, at the end, when the lentils have already stopped listening. Dress them while they are hot and they drink everything in.
What you need
- 300 gPuy or Beluga lentilsthey hold their shape; red lentils will turn to soup
- 1bay leaf
- 4leeksmedium, trimmed and halved lengthways
- 4 tbspcold-pressed olive oilplus more to finish
- 1preserved lemonpulp discarded, rind finely chopped
- 2 tbspred wine vinegar
- 1 large bunchdillroughly chopped, stalks and all
- 100 gwalnutstoasted and broken by hand
- Sea salt and black pepper
How
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