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
• 1 cup green lentils, preferably French
• 2 tablespoons reduced-sodium soy sauce
• Kosher salt, freshly ground pepper
• Thinly sliced scallions (optional; for serving)

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 2 1/2 cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45-55 minutes.
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.
3. DO AHEAD:

olive oil, only, garlic, tomato paste, green lentils, soy sauce, kosher salt, scallions

Taken from www.epicurious.com/recipes/food/views/canal-house-lentils-51210410 (may not work)