½ pound brown lentils
2 tablespoons extra-virgin olive oil, plus extra
2 cloves garlic, minced
6 anchovy fillets packed in salt, rinsed, drained, minced
1 cup canned plum tomatoes
4 cups fish stock
freshly ground pepper
3 tablespoons parsley, chopped, plus extra for garnish
Place lentils in a pot and add enough water to cover them. Season with salt and bring to a boil. Lower the heat, cover and simmer for 30 minutes, adding more water if necessary. In a pot over medium heat, warm the olive oil. Add garlic and anchovies and cook until garlic is golden and anchovies dissolve, about 2 minutes. Add tomatoes and cook for another 3 minutes. Add lentils, their cooking liquid and the stock, season with salt and pepper and bring to a boil. Lower the heat and stir in the parsley, cover and cook for another 15 minutes to allow the flavors to combine and for the liquid to reduce slightly. To serve, ladle the soup into 6 individual bowls, drizzle with olive oil, and garnish with parsley. Serves 6
HAPPY HOLIDAYS to everyone!!
- This article was featured in the November-December 2011 issue of our e-magazine CIBO. For more recipes, subscribe to CIBO!