Put together your leeks: Leeks are notoriously sandy. First, lop off any components of every leek which might be darker than gentle inexperienced. Trim the basis ends. Peel again layers of your leek till you now not have seen dust that can’t be rinsed. Totally rinse off any remaining dust or grit. Wipe down your counter and knife (numerous dust and grit there), after which slice the white and pale inexperienced components into 1-inch rings.
On the range: In a big (3 to 4 quarts) ovenproof pan with a lid (I’m utilizing this) — or, in case you don’t have one, simply use a large, deep skillet for the stovetop half and switch it to a baking dish for the braising half — warmth a pair tablespoons of olive oil over medium-high warmth. Add leek slices and season frivolously with salt and pepper; prepare dinner till browned beneath, about 4 to five minutes, then flip every leek and prepare dinner till browned beneath on the second facet, 3 to 4 minutes. Sprinkle pan with sliced garlic, then dried lentils. Gently pour in broth, utilizing it to “rinse” any lentils off the tops of leeks and into the pan in order that they prepare dinner evenly. Scatter with lemon zest and scallions, and season as wanted with salt and pepper. Carry to a simmer and canopy pan with a lid. Switch to the oven.
Within the oven: Prepare dinner leeks and lentils collectively for 40 to 45 minutes, or till leeks are gentle and lentils are tender. [Different lentil varieties might need more or less time.] There will likely be somewhat liquid broth within the pan.
Whereas the leeks and lentils prepare dinner: In a small bowl, mix plain yogurt with 1 tablespoon of juice from the lemon, 1 minced or microplaned clove of garlic, and salt and pepper to style.
In a big bowl, whisk 2 tablespoons lemon juice with 3 to 4 tablespoons of olive oil and season with salt and pepper. Toss arugula with dressing; it’s greater than it wants and most will land on the backside of the bowl. Don’t fear, we’ll use it too.
To complete: Take the braised leeks and lentils out of the oven. You may end the dish proper in your pan — dolloping it with the yogurt sauce and scattering the arugula on prime. Pour the remaining dressing over the dish to provide the leeks and lentils additional zip. Or, you may prepare this on a plate to your style — proven right here with the yogurt swooshed throughout the plate, a chunk of toasted sourdough, and the whole lot else piled on prime.
Extra issues you could possibly add/zhuzh this up with: Toasted hazelnuts, thinly sliced fennel, and/or parmesan shaved with a vegetable peeler within the salad. I used to be tempted so as to add some cumin to the lentils and yogurt, maybe some sumac on the salad, however resisted to maintain it easy. You possibly can positively give the lentils some warmth with 1/2 to 1 teaspoon gentle or common purple pepper flakes with the broth. And that is improbable with a poached egg on prime; it’s been my lunch all week.
Be aware: That is tagged gluten-free, so after all, in case you’re utilizing toast, yours ought to be too.
