For 4 Person(s)
Simmer lentils in 4 times their volume of cold water for 30 mins. Drain but keep the cooking liquid.
Sweat rough cut leeks and onion in butter and salt with crushed garlic until soft. Add diced spuds and cooking water from lentils (it’s tasty!) then top up with about an extra litre of cold water. Simmer until spuds are soft.
Blitz with stab mixer until smooth. Fold in cream and cooked lentils, season, splash with extra virgin olive oil and lemon juice, garnish parsley and lemon zest