Lentil Artichoke Stew
Lentil Artichoke Stew is scrumptious. This delicious spicy stew is made with lentils, artichokes and tomatoes. Add diced tomatoes with chipotle peppers for more zip! This stew is vegan and gluten free and wonderful comfort food for fall or winter nights. If you want a fantastic healthy and low calorie option for your dinner menu rotation, this stew is perfect.
Ingredients
- 1/2 cup vegetable broth or more
- 1 onion diced
- 1 leek green tops discarded, quartered and sliced
- 2 heaping tablespoon minced garlic from a jar or 6-8 cloves fresh garlic, minced
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 cup dry uncooked red lentils
- 1 whole bay leaf
- 2 cups water
- Juice of 1 lemon
- 2 15-oz. cans stewed tomatoes plus juice recipe called for 2 24-oz. cans fire-roasted chopped tomatoes or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
- 15 oz. can artichoke hearts quartered, drained
- 1/4 tsp. crushed red pepper
- 1/4 tsp. pepper or to taste
- 1/4 tsp. salt omitted
Instructions
- Heat broth in a saucepan.
- Add onion and leek and sauté on medium heat for about 5 minutes, until golden.
- Add garlic, cumin and coriander and cook for 2 minutes, stirring frequently.
- (Add more vegetable broth if necessary).
- Add dry lentils, bay leaf and water to pot and bring to a boil.
- Lower heat and add lemon juice, tomatoes plus their liquid, artichoke hearts and crushed red pepper.
- Simmer for about 20 minutes or until lentils are tender.
- Add pepper.
- Stir to combine. Serve.
Notes
NOTE: You may want to use 2 cans of diced tomatoes with chipotle peppers to give the stew even more zing!
NOTE: Soak lentils prior to using, an hour or more if possible, which will aid in digestion. Drain before adding to stock pot.
Recipe adapted from The Cancer Project.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!