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Vegetarian, Meal soups and plant based

Roasted leeks and mustard lentils with soft boiled eggs

Roasted leeks and mustard lentils is a vegetarian dish for 4 people, ready in 45 minutes, rated easy, at about €1.80 per serving. The leeks roast in the oven until sweet and sit on warm lentils tossed in a whole grain mustard dressing. The key is seasoning the lentils while they're still warm so they soak up all the dressing.

Tonight, leeks roasted until sweet, sitting on mustard lentils with a hard boiled egg, simple and really good.

Roasted leeks and mustard lentils with soft boiled eggs
Total time
45 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This dish rides on one well handled contrast, the sweet softness of roasted leeks against the sharp bite of whole grain mustard. In the oven, the leeks lose their bitterness and their edges turn slightly golden, while the green lentils hold their shape under a lively dressing. The hard boiled egg, still a bit creamy in the center, ties everything together with its richness.

It's a weeknight dinner that needs little supervision, the oven and the pots do the work while you handle everything else. It fits just as well as a simple solo meal or a slightly more composed weekend table, warm or at room temperature depending on the season. We suggest it as soon as leeks come into season, in fall and winter.

The ingredients

4 people

Fruits and vegetables

  • Medium leeks 6
  • Shallots 2
  • Parsley 1 bunch

Pantry

  • Green lentilsoften in the pantry 250 g
  • Whole grain mustardoften in the pantry 2 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Allergens Eggs, Mustard

The step by step recipe

  1. Preheat the oven to 200°C, cut the leeks into 8 cm pieces, wash them and dry them well.

    Keep them in long pieces across the baking sheet, they roast better that way.

  2. Toss them with a bit of oil, season with salt and pepper, and roast in the oven. 30 min

    Flip them halfway through, the edges should turn slightly dark.

  3. Cook the lentils in water with the bay leaf, without salt at first, then drain them. 25 min

    Salt only at the end of cooking, otherwise the lentil skins toughen.

  4. Boil the eggs, cool them down, and peel them. 10 min

    Ten minutes gives you hard boiled eggs that stay a bit creamy in the center.

  5. Make the dressing with mustard, vinegar, oil, chopped shallots, salt and pepper, and toss it with the warm lentils and parsley.

    A pinch of sugar tones down the vinegar's sharpness if you find it too strong.

  6. Plate the lentils, top with the leeks and the eggs cut in half.

    Finish with a turn of the pepper mill, it's the right final touch.

Our tips to get it right

  • Pick leeks that are about the same size, they'll cook at the same rate and you'll avoid having some pieces too soft while others stay firm.
  • If your lentils lose their shape near the end of cooking, drain them a bit early, they'll keep cooking in their own residual heat.
  • Chop the parsley at the last minute and stir it in right before serving, it keeps its color and its scent that way.

The variations

  • Swap the whole grain mustard for Dijon mustard for a smoother, sharper dressing.
  • For an egg free version, top the lentils with shaved parmesan or crushed walnuts instead.
  • To save time, use canned green lentils that are already cooked, just warm them up and season them.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • Fresh goat cheese

Storage

This dish keeps for 2 to 3 days in the fridge in a closed container, ideally with the lentils and leeks stored separately. It doesn't freeze well because the eggs and leeks lose their texture. Reheat the lentils and leeks in a skillet or a gentle oven, and add the eggs fresh or already ready just before serving.

Questions about this dish

Can you make the lentils ahead of time?

Yes, cook the lentils the day before and keep them plain in the fridge. Make the dressing and toss everything together right before serving to keep the parsley fresh.

What other lentils can replace the green ones?

French Puy lentils work very well and hold their shape nicely. Skip red lentils, they turn too soft and won't give you the same texture.

How do you keep the leeks from releasing water in the oven?

Dry the leeks well after washing them, leftover moisture would steam them instead of letting them roast. A hot oven from the start also helps them brown properly.

Can you swap the hard boiled eggs for something else?

Yes, a poached or soft boiled egg works just as well and gives you a runnier yolk. For an egg free version, shaved cheese or crushed walnuts round out the dish nicely.

How long does it take to make roasted leeks and mustard lentils with soft boiled eggs?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in roasted leeks and mustard lentils with soft boiled eggs?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted leeks and mustard lentils with soft boiled eggs cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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