Lentil Anchovy Stew

Cozy up with a hearty bowl of Lentil Anchovy Stew, a surprisingly delicious blend of earthy lentils, briny anchovies, and vibrant vegetables simmered to perfection. This Mediterranean-inspired stew combines simple pantry staples like olive oil, garlic, and canned tomatoes with aromatic thyme, smoky paprika, and a savory hint of anchovy fillets, which melt seamlessly into the broth for deep, umami-laden flavor. Packed with protein-rich lentils, nutrient-dense spinach, and a medley of sautéed carrots, celery, and onions, this one-pot wonder is both satisfying and wholesome. Perfect for chilly nights, it comes together in under an hour and is best served with a sprinkle of fresh parsley, a drizzle of extra olive oil, or a hunk of crusty bread. A must-try for lovers of bold, comforting dishes!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (finely chopped) yellow onion
• 1 medium (diced) carrot
• 1 medium (diced) celery stalk
• 3 cloves (minced) garlic cloves
• 4 fillets anchovy fillets in oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 cup brown or green lentils
• 4 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 leaf bay leaf
• 2 cups (fresh, roughly chopped) spinach leaves
• 0.5 teaspoon (adjust to taste) salt
• 0.25 teaspoon (adjust to taste) ground black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and anchovy fillets. Cook for 2 minutes, breaking up the anchovies with the back of a spoon until they dissolve into the mixture.

Step 4

Sprinkle in the dried thyme and paprika, stirring to evenly coat the vegetables.

Step 5

Add the lentils, vegetable broth, diced tomatoes, and the bay leaf. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.

Step 7

Remove the bay leaf and stir in the chopped spinach leaves. Cook for 2-3 minutes, just until the spinach wilts.

Step 8

Season the stew with salt and ground black pepper to taste.

Step 9

Ladle the stew into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1758.8g)

Amount per serving	% Daily Value*
Calories	1224.8

Total Fat 53.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.6g
Cholesterol 44.8mg	0%
Sodium 6661.7mg	0%
Total Carbohydrate 130.9g	0%
Dietary Fiber 39.1g	0%
Total Sugars 32.4g
Protein 61.7g	0%

Vitamin D 320IU	0%
Calcium 479.3mg	0%
Iron 18.3mg	0%
Potassium 3961.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 19.8%

Carbs: 41.9%