Canal House Lentils
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| From magazine | Slightly adapted from Bon Appétit |
Canal House lentils are flavored with garlic and leek, tomato paste, and soy sauce. The finished dish is rich, savory, salty, and earthy.
Ingredients
- 2 Tablespoons olive oil
- 1 Medium leek (white and pale green parts only, finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon tomato paste
- 1 cup lentils (preferably French)
- 2 Tablespoons reduced-sodium soy sauce
- kosher salt and freshly ground black pepper
Optional
- thinly sliced scallions (for garnish)
Note
Lentils can be made 5 days ahead. Cover and chill.
Directions
| Step 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 2½ cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes. | |
| Step 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. | |