big handful of soft herbs, such as tarragon, flat-leaf parsley or dill, chopped
Method
Bring the stock to a boil in a large pan. Add the bay leaf and lentils. Simmer for 25 minutes or until the lentils are tender. Drain, then discard the bay leaf. Transfer to a medium bowl, season well and keep warm.
Split the leeks in half lengthways and wash them. Cut across each half to make four equal lengths and cut across each piece again so you have eight in total.
Melt the butter in a frying pan over a medium heat. Add the leeks, cut-side down, to the pan and fry for around 4 minutes until they start to colour. Turn the heat down, cover the pan with the lid or foil and steam the leeks for another couple of minutes, until the tip of a sharp knife glides easily through them.
Make the vinaigrette by whisking the oil, vinegar and mustard in a bowl. Add half to the lentils along with 1tbsp of the chopped herbs.
Spoon the lentils on to four serving plates and divide the leeks among them. Top with more vinaigrette and the rest of the herbs to serve.
Recipes and photographs taken from Life's too Short to Stuff a Mushroom by Prue Leith, photography by Ant Duncan, (Carnival, £25)
