Canal House Lentils

Yep, been on a cooking roll lately.  Three good recipes in one week!

This is actually a kind of breakfast lentil, originally a Japanese one. It’s pretty satisfying while being light. You can use it for more than breakfast – I had it for dinner with some polenta and cowpeas.

The 3 servings proposed are hearty servings more akin to a dinner. For a light breakfast break it into 4-6 servings.

Makes 3 servings.


  • 1 medium leek, white and light green parts, chopped.
  • 3 cloves garlic (1 tbsp) crushed.
  • 1 medium tomato, seeded, finely chopped.
  • 2 cups water
  • 1 cup green or brown lentils.
  • 2 tbsp soy sauce
  • black pepper
  • scallions
  1. Place leek, garlic, and tomato in pot and dry sauté, mashing the tomato as you stir. Add water as needed to keep ingredients from sticking.
  2. Continue sauté and mashing until the leeks are soft and the tomato is well mashed.
  3. Add water and lentils. Bring to boil, then reduce to simmer.
  4. Cook, covered, stirring occasionally until lentils soften (depending on the kind you use it can be 25-40 minutes), but are still al dente.
  5. Remove from heat. Stir in soy sauce.
  6. Serve. Sprinkle with scallions and black pepper to taste.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at, publishes books on career and culture at, and does a site of creative tools at He can be reached at