Alsace Lentils with White Wine & Leeks

Puy or French green lentils (lentilles vertes) hold their shape when cooked, giving a lovely texture to this warming classic from Alsace – where bagels and chopped liver are said to have been invented. The combination of the nutty lentils and vegetables is irresistible.

Serve the lentils as a bed for roast chicken, duck, or salmon, or as a vegetarian meal in itself. Dried lentils give the best texture and flavour, although packs of ready-to-eat Puy lentils may be easier to come by.