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Lentil & Leek Pottage

The Pilgrim's Pottage

Pottage was the everyday pot of the medieval kitchen: a pulse, an allium and whatever greens were to hand, cooked soft. This one is lentils, sweet leeks and kale, done in under an hour.

Fork or mugMake-aheadHolds 3h+VegetarianVeganProtein-forward
Prep15 min
Cook45 min
Total1 hr
YieldAbout 10 cups

At the table: In a slow cooker on warm, at 140°F or above, up to 4 hours. Stir in a splash of water if it thickens.

Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.

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  1. As written: one pot, soft and savory.

  2. Brown the leeks and carrots until golden at the edges, lift the browned bits with the vinegar before the broth goes in, and top each bowl with leek fried crisp in a spoon of oil.

  3. Make your own vegetable stock from leek tops, carrot peel and herb stems (simmer 45 minutes, strain), and bake the oat flatbreads to serve alongside.

  4. Blend half the pot until silky, then plate in warm shallow bowls with crisp leeks, a swirl of herb oil and a wedge of barley bread.

Cooking at Hearth. The dish as written. Simple, honest, done well.

Stock your pantry to see what you are missing.

Hero sheet

Why nowLentils are cheap, filling and full of protein and fiber, and this is the dish the rest of the realm's book is built on.

Lentil & Leek Pottage
Illustration generated with AI, not a photo of this recipe.

Ingredients

6

As written: About 10 cups.

Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.

Method

  1. Halve the leeks lengthwise and slice them thinly. Swish them in a big bowl of cold water, then lift them out so the grit stays at the bottom.

    Look forLeeks hide soil between their layers. Lift, don't pour.

  2. Warm the oil in a large pot over medium heat. Cook the leeks, carrots and celery with a pinch of salt for 10 minutes, stirring now and then.

    Look forSoft and sweet-smelling, not browned.

  3. Stir in the garlic, thyme and cumin for 1 minute. Add the lentils, broth and bay leaves, bring to a boil, then lower to a simmer, partly covered, for 30 to 35 minutes.

    Look forThe lentils are tender and a few have burst, thickening the pot.

  4. Stir in the kale and simmer 5 minutes more. Take out the bay leaves, stir in the vinegar, salt and parsley, and taste for salt.

Make ahead

Keeps 4 days in the fridge and freezes 3 months. It thickens as it sits: loosen with water or broth and reheat until steaming hot all the way through.

Holding

In a slow cooker on warm, at 140°F or above, up to 4 hours. Stir in a splash of water if it thickens.

Allergens

None of the major allergens as written. Always check labels on packaged ingredients.

Notes

Red lentils work too and cook in about 20 minutes, but they melt into a purée.

The medieval original was cooked far longer and salted far more. This is the lighter, quicker version.

Tavern Night

This dish's twist table (d6)

1–2The classic stands. No twist. Cook it as written.
3Herb swap. Swap the parsley for mint and dill
4Acid strike. A squeeze of lemon instead of the vinegar
5Plating challenge. Serve in bread trenchers: hollowed crusty rolls, the medieval bowl you can eat
6Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.