Lentil and Cabbage Stew with Anchovy Pan Sauce

Green lentils and cabbage simmer until tender, finished with a glossy garlic-anchovy pan sauce over rustic bread. This plate echoes Steam from the Street Dolia, where Pompeii's thermopolium counters breathed chickpea steam and garum turned legumes into midday fare.

Serves 4

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Ingredients

• 1 cup dried green lentils
• 1/2 medium head cabbage
• 1 large onion
• 1 carrot
• 5 tbsp olive oil
• 4 anchovy fillets
• 3 garlic cloves
• 5 cups water
• 4 thick slices rustic bread

Instructions

1. 1Rinse lentils and place in a large pot with water, bring to a boil then reduce to a simmer.
2. 2Add chopped onion, sliced carrot, and shredded cabbage then simmer for 35 minutes until lentils are tender.
3. 3In a small pan heat olive oil, add minced garlic and chopped anchovies, cook gently until anchovies melt into a glossy sauce.
4. 4Stir anchovy pan sauce into the stew, adjust saltiness with additional fish sauce if needed.
5. 5Ladle hot stew into wide bowls and serve with torn rustic bread for dipping.