Lentils are one of the items that I’m supposed to eat to help manage my glucose levels and avoid becoming a diabetic. My mom’s supposed to eat them too, and I recently posted two of her lentil soup recipes here and here.
I was thinking I needed to get into the game on this because I’d never made anything with lentils, and then Bon Appetit‘s January issue showed up with what looked like a tasty Asian-influenced side dish. The magazine actually recommends eating the lentils for breakfast with some salmon _ the recipe is part of its post-holiday cleanse package. Thus far, I’ve eaten lentils only for lunch and dinner. Soy sauce in the morning just doesn’t sound appealing to me.
Below is my slightly modified version. The magazine uses 2 1/2 cups water and cooks the lentils for up to 55 minutes, but that just didn’t seem necessary. Mine were done in less than a half hour.
Canal House Lentils
1 tablespoon olive oil
1/4 cup onion, chopped (Bon Appetit uses 1 medium leek, white and pale-green parts only)
1 garlic clove, minced
1 tablespoon tomato paste
1 cup green lentils
2 cups water
2 tablespoons reduced-sodium soy sauce
freshly ground pepper
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, stirring to prevent burning. After a couple of minutes, add the tomato paste. Cook a couple more minutes. Add the lentils and water.
Bring the mixture to a boil and cook for 20 to 30 minutes until the leeks are tender.
Stir in the soy sauce. Add salt and pepper to taste. This dish is good reheated.