Preheat Your Oven:
Set the temperature to 350°F (175°C).
Prepare Your Leeks:
Leeks are known to be sandy vegetables. Begin by removing any dark green parts of the leeks and trimming the root ends. Peel off any layers of the leek that have visible dirt and rinse thoroughly. Slice the white and light green parts into 1-inch rings.
Cooking on the Stove:
In a large ovenproof pan with a lid, heat olive oil over medium-high heat. Add the leek slices and season with salt and pepper. Cook until browned on both sides. Add sliced garlic, dried lentils, broth, lemon zest, and scallions. Bring to a simmer, cover with a lid, and transfer to the oven.
Baking in the Oven:
Bake the leeks and lentils for 40 to 45 minutes until the leeks are soft and the lentils are tender.
While Cooking:
In a small bowl, mix plain yogurt with lemon juice, garlic, salt, and pepper. In a large bowl, whisk lemon juice, olive oil, salt, and pepper. Toss arugula with the dressing.
Finishing Touches:
Remove the pan from the oven and add the yogurt sauce and arugula on top. Drizzle the remaining dressing over the dish. Alternatively, arrange on a plate with toasted sourdough.
Additional Enhancements:
Consider adding toasted hazelnuts, sliced fennel, or shaved parmesan to the salad. You can also add cumin to the lentils and yogurt, or red pepper flakes for some heat. This dish pairs well with a poached egg on top.
Note:
This recipe is gluten-free, so make sure your toast is too if you choose to serve it with toast.