Crispy potato and leek nests with creamy sun-dried tomato lentils and lemon ricotta cloud

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an 8-cup muffin tin with a little of the olive oil.

2. 2

   Place the grated potatoes in a clean kitchen towel and squeeze very well to remove as much moisture as possible. Transfer the potatoes to a large bowl and mix with the sliced leek, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 g (1/2 tsp) smoked paprika.

3. 3

   Divide the potato and leek mixture among the 8 muffin cups, pressing it onto the bottom and up the sides to form nests. Sprinkle the Parmesan over the nests and bake for 30 to 35 minutes at 220 °C / 425 °F, until deeply golden and crisp around the edges.

4. 4

   While the nests bake, heat the remaining 30 ml (2 tbsp) olive oil in a medium skillet over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

5. 5

   Add the chopped sun-dried tomatoes, tomato paste, dried thyme, and the remaining 1 g (1/2 tsp) smoked paprika. Cook for 2 minutes, stirring, to concentrate the flavor.

6. 6

   Add the cooked lentils and hot vegetable broth. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until creamy and cohesive. Season with the balsamic vinegar, the remaining 3 g (1/2 tsp) salt, and the remaining 1 g (1/4 tsp) black pepper.

7. 7

   In a small bowl, combine the ricotta, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and half of the chopped parsley. Beat with a spoon or small whisk until light and fluffy.

8. 8

   Let the nests rest for 5 minutes out of the oven so they can set. Carefully unmold them using a thin spoon or small spatula.

9. 9

   To serve, spoon the creamy lentils onto plates, place 2 crispy nests per serving on top, and finish with dollops of the lemon ricotta cream. Garnish with the remaining fresh parsley and serve right away.