Canal House Lentils
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat oil in a medium saucepan over medium heat
2
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes
3
Add lentils and 2 1/2 cups water
4
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes
5
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper
6
Serve lentils topped with scallions, if desired
7
DO AHEAD: Lentils can be made 5 days ahead
8
Cover and chill
9
Heat oil in a medium saucepan over medium heat
10
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes
11
Add lentils and 2 1/2 cups water
12
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes
13
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper
14
Serve lentils topped with scallions, if desired
15
DO AHEAD: Lentils can be made 5 days ahead
16
Cover and chill