Lentil And Leek Flan Recipes

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SPICED LENTILS WITH LEEKS

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0



Spiced Lentils with Leeks image

Steps:

  • Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If you can't get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil - it really makes a difference.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14



Smoky Lentil Stew With Leeks and Potatoes image

Steps:

  • Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
  • Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
  • Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
  • Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
  • Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
  • Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
Kosher salt and black pepper
4 or 5 medium potatoes, peeled and sliced 3/4-inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces
1 teaspoon chopped garlic
1 large thyme or rosemary sprig
2 tablespoons pimentón dulce or smoked sweet paprika
1/8 teaspoon ground cayenne, or to taste
Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water
1 cup chopped canned tomato with juice
2 tablespoons sherry vinegar
Chopped parsley (optional)

LENTIL AND LEEK FLAN

Make and share this Lentil and Leek Flan recipe from Food.com.

Provided by Kiwi Kathy

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16



Lentil and Leek Flan image

Steps:

  • Roll out the pastry, line the flan dish and bake the pastry for 10 minutes. Leave to cool.
  • Rinse your red lentils thoroughly in a sieve. Place them into a pan with some lightly salted water. Bring to the boil and simmer for approx 20-30 minutes until soft. You may need to add more water as you go along. Once cooked drain off excess water very well and put to the side for later.
  • In a large pan gently fry your shallots or onions in some olive oil for a few minutes. Add your leeks. Add your red and yellow peppers/capsicums then add turmeric, cumin, coriander, ginger and chilli powders stir well.
  • Cook for a few more minutes then turn off the heat.
  • Add your cooked red lentils stir well.
  • Add the grated carrots with salt and pepper, mix well.
  • Place in a pre- heated oven at 180°C.
  • Spread the red lentil filling evenly over the pastry. Place sliced tomatoes on top and bake for 30 minutes.
  • Enjoy your red lentil vegetarian flan warm or cold.
  • You can eat this delicious flan recipe as it is or with a fresh green salad.

Nutrition Facts : Calories 152.2, Fat 5.2, SaturatedFat 0.8, Sodium 407.6, Carbohydrate 21.4, Fiber 4.2, Sugar 3.5, Protein 6.5

2/3 cup red lentil
1/2 red bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small)
1/2 yellow bell peppers (de-seeded diced small) or 1/2 red capsicum (de-seeded diced small)
3 small onions
1/2 leek (washed diced)
1 medium tomatoes (sliced)
2 small carrots (grated then squeeze out excess water by cupping in hands)
2 tablespoons olive oil
1 (9 inch) pastry flan
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon ginger powder
1/4 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

CREAMED LEEK TART

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Provided by John Torode

Categories     Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 3h

Yield Cuts into 10-12 slices

Number Of Ingredients 13



Creamed leek tart image

Steps:

  • Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
  • Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
  • Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
  • Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

Nutrition Facts : Calories 414 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium

300g plain flour , plus extra for dusting
140g unsalted butter , cut into small pieces, plus extra for greasing
1 medium egg
4 tbsp iced water
85g unsalted butter
800g leek , sliced lengthways then into 2.5cm/1in pieces
½ tbsp plain flour
300ml milk
200ml double cream
2 medium eggs
4 medium egg yolks , beaten together with the other eggs
100g gruyère , grated
1 tsp English mustard

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