Canal House Lentils

Ingredients for Canal House Lentils

• 2 tablespoons olive oil

• 1 medium leek, white and pale-green parts only, finely chopped

• 1 garlic clove, thinly sliced

• 1 tablespoon tomato paste

• 240ml green lentils, preferably French

• 2 tablespoons reduced-sodium soy sauce

• Kosher salt, freshly ground pepper

• Thinly sliced spring onions (optional

• for serving)

How to make Canal House Lentils

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 600ml 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 spring onions, if desired.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.