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Bon Appétit

  • Active Time

    45 minutes

  • Total Time

    1 hours

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Ingredients

8 Servings

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)

Preparation

  1. 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
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Reviews (192)

Back to TopTriangle

  • I make these constantly. Usually add red pepper and a dollop of yogurt to serve. Perfection.

    • SK

    • Toronto, ON

    • 3/23/2024

  • Is this recipe going to blow your socks off? No. But it will become a tasty, dependable staple that you can serve with brown rice. My toddler eats it and the adults sometimes add a touch of harissa from Trader Joes. Totally good, easy, and healthy.

    • Anonymous

    • Portland

    • 1/13/2020

  • I know what you're thinking: how good can lentils be? Answer: really, really good. Make these and you'll understand.

    • alizarae

    • New York

    • 10/31/2017

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