Canal House Lentils
A hearty French-style green lentil dish cooked with leeks, garlic, and tomato paste, finished with a savory touch of soy sauce. Perfect as a nutritious side dish or vegetarian main course.
4 servings
1 hr 5 min
Be the first to rate this recipe
Ingredients
- •2 tablespoons olive oil
- •1 medium leek
- •1 clove garlic
- •1 tablespoon tomato paste
- •1 cup green lentils
- •2 tablespoons reduced-sodium soy sauce
- •to taste kosher salt and pepper
- •to taste scallions
Cooking Instructions
- 1.
Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes. Add lentils and 2 1/2 cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45-55 minutes.
55 min
- 2.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired.
10 min
- 3.
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.
