Slice the leeks into 1 to 2 inch rounds and sear them in a pan over medium heat with a bit of oil to coat the bottom lightly. Cook for about five minutes until they start to color around the edges, then season with salt and add white wine or stock.

Cover the pan with a lid, reduce the heat, and let them cook for about 10 minutes. Keep an eye on the pan to ensure the liquid doesn’t completely evaporate and the leeks don’t burn. If you don’t see steam escaping from the sides of the lid, they may be at risk of burning. Add more liquid if they aren’t soft enough.

Once the leeks are tender, turn off the heat and squeeze fresh lemon juice over them.

In a large saucepan or casserole, heat a few splashes of oil and add the diced carrots, onion, and celery along with a generous pinch of salt. Sauté until the vegetables are just softened, about 10 minutes, avoiding any browning.

Stir in the tomato paste and gochujang, cooking for an additional 2 to 3 minutes.

Add the rinsed lentils and the stock to the pan. Bring the mixture to a simmer and let it bubble gently for 20 to 30 minutes, checking around the 20-minute mark for tenderness. Cook uncovered, adding splashes of liquid if it starts to dry out before the lentils are fully cooked.

Finish the lentils by stirring in a splash or two of sherry vinegar, a couple of knobs of butter, and a generous handful of chives or parsley, or both.

Warm the leeks gently before serving them on top of the lentils. For an extra touch, add a generous scoop of crème fraîche.