Ingredients
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2 tablespoons olive oil
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10 garlic cloves, chopped
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1 pint cherry tomatoes
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2 anchovy filets
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 squeeze or 1 teaspoon lemon juice
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½ cup sprouted lentils (unsprouted is also fine, but may require longer cooking time)
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Cottage cheese
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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.
What You'll Need
What You’ll Need
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