Worth a trip

Canal House Lentils

Name: Canal House Lentils
Cuisine: french
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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