Canal House Lentils www.epicurious.com Thanks to Margaret 2 Tbsp. olive oil 1 medium leek, white and pale-green parts only, finely chopped 1 garlic clove thinly sliced 1 Tbsp. tomato paste 1 cup green lentils, preferably French 2 Tbsp. reduced-sodium soy sauce Kosher salt, freshly ground pepper Thinly sliced scallions (Optional, for serving) 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. 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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