### Braised Leeks and Lentils with Arugula and Yogurt
#### Introduction
Leeks, characterized by their beautiful gradient hues and subtly sweet flavor, make a wonderful complement to various meals. Nonetheless, their inconsistent size and functionality can pose some challenges in the kitchen. This Braised Leeks and Lentils with Arugula and Yogurt recipe provides an adaptable and easy method for incorporating leeks into a one-pot dish ideal for weekday dinners.
#### Ingredients
– 1 bunch of leeks (typically 3 to 4)
– Olive oil
– Kosher salt
– Freshly ground black pepper
– 3 cloves of garlic, two thinly sliced, one minced
– 1 cup of dried lentils de puy (200 grams), rinsed
– 1 bunch of scallions (usually 4 to 6), cut into thin slices (white and green parts)
– Finely grated zest and juice of 1 large lemon
– 3 cups (710 ml) vegetable broth
– 1 cup (230 grams) plain, unsweetened yogurt
– 2 to 3 ounces (55 to 85 grams) baby arugula leaves, or more as desired
#### Instructions
1. **Preheat the Oven**: Turn your oven to 350°F (175°C).
2. **Prepare the Leeks**: Cut away any dark green sections of the leeks and the root ends. Peel the layers to remove any visible dirt, rinse well, and slice the white and light green segments into 1-inch rings.
3. **Cook on the Stove**: In a large oven-safe pan, warm a couple of tablespoons of olive oil over medium-high heat. Add the leek rings, seasoning them lightly with salt and pepper. Sauté until browned on one side (approximately 4 to 5 minutes), then turn and brown the opposite side (3 to 4 minutes). Incorporate the sliced garlic and dried lentils, then add the broth, ensuring to wash any lentils off the leeks’ tops. Sprinkle with lemon zest and scallions, adjust seasoning as necessary, bring to a simmer, cover, and move to the oven.
4. **Bake**: Bake for 40 to 45 minutes, or until the leeks are tender and the lentils are soft. There should be some broth remaining.
5. **Prepare the Yogurt Sauce**: In a small bowl, combine yogurt with 1 tablespoon of lemon juice, 1 minced garlic clove, and salt and pepper to taste.
6. **Dress the Arugula**: In a large bowl, whisk 2 tablespoons of lemon juice with 3 to 4 tablespoons of olive oil, seasoning with salt and pepper. Add the arugula and toss to coat with the dressing.
7. **Serve**: Take the braised leeks and lentils out of the oven. You can either serve it straight from the pan by dolloping yogurt on top and adding arugula, drizzling the remaining dressing over the dish, or plate it with a swirl of yogurt and a slice of toasted sourdough.
#### Additional Suggestions
Enhance the meal with toasted hazelnuts, thinly sliced fennel, or shaved parmesan. Spices like cumin or red pepper flakes can be added for extra flavor. A poached egg on top is a delightful enhancement as well.
#### Conclusion
This Braised Leeks and Lentils with Arugula and Yogurt dish is a flexible and fulfilling meal that puts leeks’ beauty and flavor in the spotlight. With its easy preparation and few ingredients, it suits hectic weeknights perfectly and makes for tasty leftovers. Enjoy the comforting blend of braised leeks and lentils, paired with fresh arugula and creamy yogurt.