When cooked with aromatics and rich tomato sauce, lentils are anything but bland.
Recipe information
Total Time
1 hours
Yield
8 Servings
Ingredients
2
tablespoons olive oil
1
medium leek, white and pale-green parts only, finely chopped
1
clove garlic, thinly sliced
1
tablespoon tomato paste
1
cup green lentils, preferably French
2
tablespoons reduced-sodium soy sauce
Kosher salt and freshly ground black pepper
Thinly sliced scallions (optional; for serving)
Need to make a substitution?
Preparation
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.
Step 3
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 80