Lentils and Leeks with Gruyere

Summary: If ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further. 

Yield: serves 4


  • 1 cup green (aka French) lentils
  • 3 leeks, trimmed, white parts washed well and chopped
  • 3 tablespoons butter, divided
  • 1 clove garlic, minced
  • salt and freshly ground black pepper
  • 1/2 tablespoon Dijon mustard
  • Gruyere


Cook the lentils in salted, boiling water until tender, ~20 minutes. Continuously check the water level so that you keep the lentils covered. When done, drain and set aside.

In the meantime, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chopped leeks and garlic and season with salt and pepper. Turn heat to med-low and cook until very soft.

Combine leek mixture, lentils, remaining tablespoon of  butter and 1/2 tablespoon Dijon mustard and toss gently to combine. Season with more salt or pepper if needed and grate Gruyere generously over the top. Stir to combine and grate more on top for good measure.

*photo from http://www.justingredients.co.uk