Stewed Tomatoes & Lentils
Posted: | Categories: Recipes | Tags:Add me to a bowl dinner inspo Easy dinner
Stewed Tomatoes & Lentils
Melissa Ben-Ishay
Savory Recipes
I’ve been craving the sweet acidity of stewed tomatoes all week, planning to use up what was left of my farmers market haul to make an incredible tomato sauce and adding extra umami with anchovies. At the last minute, I added sprouted lentils I was saving for a salad and it totally transformed the dish into a heartier, satisfying topping for my favorite cottage cheese toast. The next day, I added it to a bowl filled with greens, cottage, cheese, avocado, cucumber, and red pepper. How will you serve it?
Ingredients
- 2 tablespoons olive oil
- 10 garlic cloves, chopped
- 1 pint cherry tomatoes
- 2 anchovy filets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 squeeze or 1 teaspoon lemon juice
- ½ cup sprouted lentils (unsprouted is also fine, but may require longer cooking time)
- Cottage cheese
- Toast
Directions
- Heat the olive oil and garlic in a large skillet over medium heat. Cook for about 1 minute, until aromatic.
- Add the cherry tomatoes and anchovies to the skillet. Season with salt and pepper and squeeze a lemon wedge into the pan.
- Cover the pan and cook for 15-20 minutes over medium-low heat to release the juices from the tomatoes.
- Add the sprouted lentils and cook uncovered for 10 minutes, stirring occasionally. Cook over medium until reduced to a porridge consistency. Serve with cottage cheese over toast.
