Parisian Leeks & Lentils

Ubiquitous in France, but not so much in the United States, leeks add a special touch to otherwise ordinary lentils in this classic Parisian dish, lentilles vinaigrette. I happened upon this recipe when looking for ways to use leeks.  It caught my eye because it was not only FRENCH, but energy efficient since the eggs boil in the same pot as the lentils.

The blogger behind the original recipe lived in Paris for 5 months and said lentilles vinaigrette can be found in almost every bistro in Paris with leeks, eggs, or both.  

Leeks are a rather magical allium. Given time, their delicate flavor develops a wonderful, slightly-sweet complexity and their texture becomes buttery.  Leeks also lack the annoying skin that takes forever to peel off an onion or clove of garlic, giving them extra points in my book!

Nutrition Highlight: Leeks

Cancer Fighting 
Unlike onions, leeks have a flavonol antioxidant called kaempferol, which also resides in kale, broccoli, and cabbage.  Kaempferol is associated with reduced risk of cancer and chronic disease.

Vitamin A for the Skin and Eyes
The dark green part of leeks is the most concentrated source of vitamin A, which promotes healthy skin and vision.  A 1/2 c of leeks provides 15% of your RDA.

• Leeks trap dirt in their greens, so wash carefully.  Master chef, Jaques Pepin, recommends making 4 slits to facilitate the bathing process.
• Leek greens are tougher, but still edible, as long as they'll be cooked in a moist environment. They're great for adding to stock or a pot of beans.
• Leeks pair well with fish, potatoes, mustard, carrots, and thyme.

Parisian Leeks & Lentils (Lentilles Vinaigrette)
Printable Recipe

Aromatic with explosions of color and layers of velvety texture, this combo of leeks and lentils is a winner and perfectly balanced by the vinaigrette components.  Add some warm bread and a green salad, and you'll feel like you're dining in a lovely Parisian bistro.

2-3 leeks (see note on serving at bottom)
2 tsp olive oil
1 c brown lentils
a few sprigs of thyme (or 1/2 tsp dried)
1 bay leaf (crucial)
3 eggs (1 egg/svg)
1/3 c parsley, minced, plus some extra for garnish
1 T red wine vinegar
1 generous tsp dijon mustard (a big squirt)
1/2 tsp salt
1 shallot, minced (or 1/4 c red onion, minced)

1. Prepare the leeks. Slit 4 ways, pull back the green parts, rinse.  Chop off enough of the top so that the leeks will fit in a 10-12" skillet.  4 leek halves fit in a 10" pan, and 6 halves fit in a 12" pan.

Save the green tops for making stock or cooking beans, or another cooking method that isn't dry, since the tops are rather fibrous.

2. Halve the leeks lengthwise.

3. Sear. Heat 2 tsp oil in skillet over medium-high heat.  When hot, put leeks cut side down and cook about 5 min, or until golden brown. Flip.  Season with a generous amount of pepper & a few dashes of salt. Add 1/4" water (about 1/2 c), cover with lid, turn heat down a bit and simmer ~20-25 min. until soft.

5. Prepare the lentils & eggs.  Meanwhile, fill a medium pot with lentils, water, thyme, bay leaf.  Bring to a boil, then reduce to a simmer. 

6. Once you begin simmering, add eggs and diced carrot (if using) and set your timer for 10 min.  When the timer rings, take the eggs out (keep cooking the lentils for another 15 min) and submerge eggs in cold water to stop the cooking.

7. The lentils will be done after about 25 min and should be al dente i.e. soft, not mushy.  Strain lentils, reserving the flavorful lentil water for a future soup or grain.  Remove thyme sprigs and bay leaf.  Return lentils to pot.

8. Stir in parsley, shallots or red onion, mustard, vinegar, salt.

9. Crack and peel eggs. Quarter them.

10. Mound 3/4 c lentils on a plate, put 2 leek halves in an x, and put egg quarters in between the open spaces of the leeks. Finish with a sprinkle of parsley.  Serve with warm bread and a salad. Enjoy!

Serving Note: Serves 2-3 depending on how many leeks you prepare.  I cooked 4 leek halves in my 10" skillet, so had enough for 2 servings and ate the 3rd serving of lentils in a soup format by adding some broth and kale.