Leeks stuffed with mushroom ragout

Ingredients:

250 g white button mushroom
2 carrots
1 celery
40 g plain tomato puree
100 g cooked lentils
1 onion
2 leeks
olive oil, salt and pepper

Dressing:

Greek yogurt
green spices

Preparation:
Wash the mushrooms and vegetables and chop into small dice. In a heated pan, sauté the chopped onion, then add the carrots and allow to caramelise, adding the mushrooms and celery after 10 minutes. Continue to cook for a further 10 minutes, then add the tomato puree and the drained lentils. Cook for 2 to 3 minutes.

Remove the outer leaves and wash the leeks thoroughly. Trim the tops and bottoms, then cut in half. Halve the pieces lengthwise and place on a greased baking sheet. Fill the hollowed leeks with the mushroom ragout and bake until done.

Serve with the yogurt dressing.