Braised Leeks with Spicy Lentil Ragout

Steps

1. 1

   Trim away at least two or three of the outer leek layers, since they can hold grit. Trim the tops, then rinse the leeks under running water; clean any trimmings you plan to save for stock or soup.

2. 2

   Cut the cleaned leeks into 1–2-inch rounds.

3. 3

   Set a pan over medium heat and add enough oil to lightly coat the bottom. Arrange the leek rounds in the pan and sear for about 5 minutes, until color begins to creep around the edges.

   Start 5-minute timer
4. 4

   Season the leeks with salt, then add white wine or stock. Cover the pan, reduce the heat, and cook for about 10 minutes. Keep an eye on the liquid so it does not reduce completely; if the leeks are not yet soft, add a little more liquid. Steam escaping from under the lid is a useful sign that liquid remains in the pan.

   Start 10-minute timer
5. 5

   When the leeks are soft, turn off the heat and squeeze fresh lemon juice over them.

6. 6

   In a large saucepan or casserole, add a few splashes of oil, the diced carrots, onion, and celery, and a big pinch of salt. Sauté for about 10 minutes, until just softened, taking care not to let the vegetables color.

   Start 10-minute timer
7. 7

   Add the tomato paste and gochujang. Cook for 2–3 minutes.

   Start 3-minute timer
8. 8

   Add the rinsed lentils and 700 ml of the stock. Bring to a simmer, then cook uncovered at a gentle bubble for 20–30 minutes, checking around 20 minutes to see how tender the lentils are. If they begin to dry out before they are ready, add a few splashes of liquid at a time.

   Start 30-minute timer
9. 9

   Finish the lentils with a glug or two of sherry vinegar, the butter, and a big handful of chives, parsley, or both.

10. 10

    Gently warm the leeks before serving them over the lentils.

11. 11

    Finish with a generous scoop of crème fraîche.