Canal House Lentils Recipes

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CANAL HOUSE LENTILS



Canal House Lentils image

Provided by Melissa Hamilton

Categories     Side     Vegetarian     Leek     Legume     Lentil     Healthy     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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