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)']
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.
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.
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