Neil and I both love what great flavor anchovies can bring to a meal. This recipe sounds excellent. We'll have to give this one a try next time we have guests over for dinner.
Crock Pot Lentil and Tomato Stew Recipe
*1 tablespoon vegetable oil
*1 large onion, chopped
*2 garlic cloves, minced
*2 tablespoons tomato paste
*1 tablespoon flour
*1/2 teaspoon turmeric
*1/8 teaspoon red pepper flakes
*4 canned anchovy fillets, rinsed and finely chopped
*2 cups water
*1 (14 ounce) can diced tomatoes, with juice
*1 cup green or brown lentils
*2 carrots, peeled and sliced
*1 cup frozen peas
*salt and pepper, to taste
*1/2 cup cilantro, chopped fine
*cooked rice or boiled potatoes
*1 pound lean meat - small pieces, with or without bones, can be added to this recipe...chicken, lamb, or beef are great!
Over medium heat in a medium size frying pan (or stove-top safe slow cooker) heat oil.
Saute onion for 3 to 4 minutes, until soft.
Add garlic, tomato paste, flour, turmeric, red pepper flakes, and anchovy.
Stir and cook until fragrant, 1 or 2 minutes.
Turn off heat and stir in the water.
Transfer to slow cooker, if necessary.
Add canned tomatoes, carrots, lentils, and meat(optional).
Stir up the mixture, so all ingredients are incorporated.
Slow cook on low - @ 6 hours or on medium high - @ 4 hours.
Add in the frozen peas in the last 5 minutes of cooking.
Add salt and pepper to taste.
Serve over rice or potatoes.
Garnish each serving with cilantro.
This meal is tasty and satisfying....my kids just love it, and so do I because it's all inclusive: protein, vegetable, and starch.
I've even made this with shrimp.... just add peeled and deveined shrimp in the last 5 to 10 minutes of cooking.
Linda B. (United States)