Canal House Lentils

Name: Canal House Lentils
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 medium leek, white and pale-green parts only, finely chopped; 1 1 garlic clove, thinly sliced; 1 1 tablespoon tomato paste; 1 1 cup green lentils, preferably French; 1 2 tablespoons reduced-sodium soy sauce; 1 Kosher salt, freshly ground pepper; 1 Thinly sliced scallions (optional; for serving)

From the kitchen of Carly

French green lentils cooked down with leeks, garlic, and tomato paste, then finished with soy sauce for subtle depth. Earthy and satisfying, this one-pot wonder tastes even better after a day in the fridge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 medium leek, white and pale-green parts only, finely chopped
11 garlic clove, thinly sliced
11 tablespoon tomato paste
11 cup green lentils, preferably French
12 tablespoons reduced-sodium soy sauce
1Kosher salt, freshly ground pepper
1Thinly sliced scallions (optional; for serving)

Instructions

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.
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.
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.