Roman-Style Lentil and Cabbage Stew with Olive Oil

Green lentils and cabbage simmer soft in olive oil with cumin, bay, and anchovy. In the spirit of Lentils in the Counter Pots, this plate recalls Pompeii’s thermopolia, where steam rose from counter jars by the fourth hour.

Serves 4

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Ingredients

• 1 1/2 cups green lentils
• 1 small head green cabbage
• 1 large yellow onion
• 5 garlic cloves
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp ground cumin
• 3 bay leaves
• 4 anchovy fillets
• 6 cups water
• 1 tbsp red wine vinegar
• 1 tsp salt

Instructions

1. 1Rinse lentils and set aside. Chop onion, garlic and cabbage into rough pieces.
2. 2Heat half the olive oil in a large pot over medium heat, add onion, garlic, anchovies, cumin and bay leaves and cook until onions soften and anchovies melt.
3. 3Add cabbage, lentils, water and salt; bring to a boil then simmer 35 minutes until lentils are tender and stew thickens.
4. 4Stir in vinegar and remaining olive oil, adjust seasoning and serve warm in bowls with bread.