### Braised Leeks and Lentils with Arugula and Yogurt
#### Introduction
Leeks are an exquisite vegetable, noted for their gradient shades that transition from buttery yellow to pea green. They encapsulate the spirit of spring with their mild, sweet taste that enriches numerous recipes. Nonetheless, their inconsistent sizes and gritty texture can pose some challenges when cooking. This article offers an easy, one-pot recipe that merges leeks and lentils, making it ideal for a weeknight meal.
#### Ingredients
– 1 bunch of leeks (typically 3 to 4)
– Olive oil
– Kosher salt
– Freshly cracked black pepper
– 3 cloves of garlic (two sliced thinly, one minced)
– 1 cup of dried lentils de puy (200 grams), rinsed
– 1 bunch of scallions (generally 4 to 6), sliced thinly (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 to taste
#### Instructions
1. **Preheat the Oven**: Set your oven temperature to 350°F (175°C).
2. **Prepare the Leeks**: Cut off the darker green parts and the roots of the leeks. Peel the layers to eliminate any visible dirt, rinse well, and slice the white and light green sections 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. Incorporate the leek rings, lightly seasoning with salt and pepper. Sauté until one side is browned (about 4 to 5 minutes), then turn and brown the other side (about 3 to 4 minutes). Add the sliced garlic and dried lentils, then carefully pour in the broth. Sprinkle with lemon zest and scallions, seasoning with salt and pepper. Bring to a simmer, cover, and move to the oven.
4. **Bake**: Cook for 40 to 45 minutes, or until the leeks are tender and the lentils are cooked through. There should be a little broth left.
5. **Prepare the Yogurt Sauce**: In a small bowl, combine the yogurt with 1 tablespoon of lemon juice, the minced garlic, and salt and pepper to taste.
6. **Dress the Arugula**: In a large bowl, whisk together 2 tablespoons of lemon juice with 3 to 4 tablespoons of olive oil, seasoning with salt and pepper. Toss the arugula in the dressing, allowing any excess to settle at the bottom of the bowl.
7. **Serve**: Take the braised leeks and lentils from the oven. You can serve straight from the pan, garnishing with yogurt and sprinkling arugula on top, or plate it alongside a slice of toasted sourdough. Drizzle any leftover dressing over the dish for extra flavor.
#### Variations
Think about adding toasted hazelnuts, thinly sliced fennel, or shaved parmesan to the salad. For an added kick, spices like cumin or sumac can be added, and a poached egg on top provides a delightful touch.
#### Conclusion
This dish is not just simple and delicious but also offers the practicality of being a one-pot meal, making it perfect for hectic weeknights. Relish the comforting blend of braised leeks and lentils, paired with fresh arugula and a zesty yogurt sauce.