Canal House Lentils

This has become one of my favorite recipes. It's healthy, easy, and really delicious!

• ga3

• Manhattan - NYC

• 12/27/2018

Love this recipe. It is in regular rotation at my house.

• drsmommy1

• Oklahoma

• 10/7/2018

This is a fabulous recipe!

• Anonymous

• 9/30/2018

I have made this recipe many times and must say, it's my favourite way to eat lentils. It is important to use good quality soy sauce and garlic. Also important, do not omit the green onions. They are key and add that je ne sais quoi.

• trixbunny

• Vancouver, BC

• 1/22/2017

Easy it is, but tasty it is not! Rather bland verging on unpleasant. I will be using the batch I made as a base for a soup, but it will take a lot of doctoring.

• Anonymous

• Boston, MA

• 6/7/2016

I really like this recipe - so simple. I use a real tomato and al fez lemon tagine paste. We serve over coucous. In France we used canned lentils and reduced the water. In US, we used dried French lentils and soak in water for several hours. Those are our only variations from the recipe.

• travelingCook

• Chicago

• 7/24/2015

I amended this recipe to make a smaller portion. I subbed coconut oil, and used one clove of garlic, one leek, 1/2 tablespoon of tomato paste, and 1/4 cup of french green lentils. I cooked it for roughly 45 minutes with 1 1/2 cups of water, and the lentils were thoroughly cooked. I put in a dash of Bragg's Liquid Aminos, plus s&p. Easy, delicious, and nourishing.

• SarahDianne

• Houston, TX

• 5/20/2015

I made this and added ground beef that I cooked in the tomatoe paste and also added carrots. Was delicious! Although I had to cook lentils twice as long . So watch the lentils, Don't assume they are done.

• Anonymous

• Portland, or

• 5/13/2015

Made as written except subbed an onion for leeks (will make with leeks next time. I have nothing against them. I love them!) and also finished the trinity with diced carrots and celery. Also increased the garlic. And used brown lentils simmered 30 min. Ok, so I didn't make it as written. But it was great! And for those thinking the soy sauce was just a novel way to add salt--NO! It's to add that wonderful umami sense which gives another layer of flavor to the whole thing. So don't skip it! Just watch any other salt additions through broth, bullion, etc. It was an easy to put together, easily adaptable recipe that will now be a staple! Side or main. Warm or room temp. Didn't feel the need to turn it into soup as there are plenty of lentil soup recipes but I can see why others did it and still loved the recipe.

• edanos

• Chicago

• 4/22/2015

This is amazing. It's so rarely that I don't have leftovers from a meal. But this got hoovered. I would make it exactly as the recipe describes. Definitely don't try to use red/yellow lentils for this, because they lose their shape when they're cooked. The green ones keep their shape. Delicious. Unbelievable.

• ingernet

• Portland, OR

• 4/12/2015

Excellent. Have made twice it was so easy. Used French lentils once and green lentils the second time when I also forgot the soy sauce. Highly recommend.

• Assos

• Louisville, KY

• 2/3/2015

这道菜很简单又美味可口。我老板的韭菜ught came three to a bunch, and the package of lentils was 2 1/2 cups, so I increased the recipe proportionally to use all the lentils and leeks. Why not? Just freeze the leftovers. I also added some vegetable bouillon to the water. Next time I will increase the water and maybe add a little more tomato paste so it is more of a soup or at least has a little more sauce, as that part is very flavorful. I did not add the soy sauce as I felt the vegetable bouillon already added enough sodium (it did). Next time I will also add a topping of chopped fresh tomatoes simmered with onion or scallions and some spinach and some herbs, maybe some white pepper and garlic salt. Just a thought--ran out of time this time around. I always put lentils over rice as well top with parmesan. And to think parents feed their kids McDonald's Chicken McNuggets instead of cooking something high fiber, nutritious, easy, tasty and low-cost like this dish. Add a salad and it's even healthier.

• Kit67

• Berea, OH

• 1/29/2015

喜欢这道菜……我跟着th的配方e exclusion of the soy sauce... I instead salted the water I was cooking the lentils in... Wow!!! My daughter thought they were delicious... Very easy recipe.. I very much intend to make these again and again

• dawn323welch

• Youngstown, OH

• 1/9/2015

This was delicious! The soy sauce with the tomato paste is terrific! I didn't have leeks, so I used a Vidalia onion - and carmelized. Also I added 4 baby Yukon gold potatoes and 2 sweet potatoes, all cut into bite size pieces to the recipe. I agree, the lentils cooked much faster than expected.

• Carol123456

• Boston, MA

• 1/9/2015

I made this for the first last night after having the recipe in my collection for the past year. It's ironic that the day I planned to make it was the same day it was featured on Epicurious. I guess it was meant to be. This was a very tasty side dish. I definitely think the green onions are a must. I agree that 45-55 minutes is a little long. I didn't have French lentils but used a generic green lentil. I think 35-40 minutes would do the trick.

• kellykooks

• Portland, OR

• 1/9/2015