Lentil & Leek Salad


  • Leeks 
  • Lentils 
  • Fresh Dill 
  • Olive Oil 
  • Lemon 
  • Shallot
  • Red Wine Vinegar
  • Salt & Pepper 

Play by Play:

  1. Hot tip: I like to get the cooked lentils (1 package is enough for about 4 servings) and cleaned leeks (2 packs) from trader joes. This speeds things up quite a bit. However, you can cook dried lentils, and drain it, and clean the leeks yourself too.
  2. Cut the leeks in about 1 inch rounds in a pyrex with olive oil salt and pepper. Option to add garlic if you're into it. Cover and bake at 350 for an hour - hour and a half or until browned. 
  3. Chop half a shallot finely and mix with lemon juice, lemon zest, a splash of red wine vinegar, a heavy pour of olive oil, salt and pepper. 
  4. Mix the shallot vinaigrette into the lentils. Add chopped fresh dill. 
  5. Lay the lentils on a large plate and then place the roasted leeks in between or however you like :) Add a few more sprigs of fresh dill and a drizzle of olive oil for good looks.