Stewed Tomatoes & Lentils

Directions

1. Heat the olive oil and garlic in a large skillet over medium heat. Cook for about 1 minute, until aromatic.
2. Add the cherry tomatoes and anchovies to the skillet. Season with salt and pepper and squeeze a lemon wedge into the pan.
3. Cover the pan and cook for 15-20 minutes over medium-low heat to release the juices from the tomatoes.
4. 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.