To most of us, the world is not black and white. The world is filled with beautiful colors all around us, that make us smile and think. Of course here in the Pacific Northwest, there are definitely times of the year where the world truly does seem gray, but when you look beyond the gray skies, there is still a vibrancy in the air. Many times it is what’s going on inside though that makes those colors dance. At work, I live in a very gray space – and although there are times when we long for the black and white – it is the gray that can haunt people. I watch it all the time.
Fortunately for me, even though I may live in a very gray space (literally and figuratively), I have plenty of color that keeps my days interesting. Whether that is coming home to the drama of having two daughters, my co-workers that never cease to amaze me, or the food that I dream of making in all of my spare time. It is the color that always keeps me going.
I have been on a little lentil kick lately. It always seems to happen, I make a dish using a certain ingredient, and it is so good – I think about what else I can do. That’s what happened with the lentils. I saw this recipe in Bon Appetit, and after my last dish came out so wonderfully, I decided to try for another. Wow. That’s just about all I can say. Wow. I never thought of using soy sauce with lentils before – and I have been missing out. Even my younger daughter was eating them up – although I can’t claim true victory with her, she has been eating just about everything lately.
So, the next time you find yourself in a gray space, try to dig a little deeper. Just think about lentils. They look so boring and drab, but if you season them right, they will be singing at your table. Even though black and white may be easier, life is a hell of a lot more interesting when you add a bit of color.
- 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)
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.
DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.
For a printer-friendly version of this recipe, please click here: Canal House Lentils