Roasted Leeks with Lemony White Bean Cream, Crispy Lentils, and Warm Herb Oil

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Pat the cooked lentils very dry with a clean towel or paper towels. Toss them with 15 ml (1 tbsp) olive oil, the smoked paprika, 1 g (1/4 tsp) cumin, a pinch of salt, and black pepper. Spread them on one side of the tray.

3. 3

   Place the halved leeks on the same tray, cut side up. Brush them with 30 ml (2 tbsp) olive oil and season with half of the remaining salt and a little black pepper.

4. 4

   Roast the lentils and leeks for 15 minutes at 220°C / 425°F. Remove the lentils if they are already firm and crisp around the edges. Turn the leeks over and roast 10 to 15 minutes more, until tender and golden.

5. 5

   Meanwhile, make the cream: in a blender or food processor combine the white beans, 15 ml (1 tbsp) olive oil, 1 garlic clove, lemon zest, 30 ml (2 tbsp) lemon juice, 2 g (3/4 tsp) cumin, water, the remaining salt, and a little black pepper. Blend until very smooth.

6. 6

   If you prefer the cream warm, transfer it to a small saucepan and heat over low heat for 2 to 3 minutes, stirring, without letting it boil.

7. 7

   For the warm herb oil, gently heat 15 ml (1 tbsp) olive oil in a small pan with 1 grated garlic clove for 30 seconds. Add the parsley and chives, stir for 20 to 30 seconds, then remove from the heat.

8. 8

   To serve, spoon the white bean cream onto plates and spread it with the back of a spoon. Arrange the roasted leeks on top, finish with the crispy lentils, and drizzle over the warm herb oil. Add a little extra black pepper if desired.