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Stew With Lentil And Artichokes

DelectablePlanet's picture
The artichokes in this stew add fiber, vitamin C, and folate. This aromatic and tasty Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not essential, but they will give the stew a delicious smoky flavor.
Ingredients
  Vegetable broth 1⁄4 Cup (4 tbs)
  Onion 1 , diced
  Garlic cloves 2 Large, minced or pressed
  Ground cumin 2 Teaspoon
  Ground coriander 1 Teaspoon
  Water 2 Cup (32 tbs)
  Dried red lentils 1 Cup (16 tbs)
  Bay leaf 1
  Canned chopped fire roasted tomatoes 48 Ounce (2 Cans Of 24 Ounce Each)
  Canned water packed artichoke hearts/1 package of 9 ounces frozen artichoke hearts, thawed 15 Ounce, drained and quartered (1 Can)
  Freshly squeezed lemon juice 4 Tablespoon
  Crushed red pepper flakes 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
Directions

Heat the broth in a large soup pot. Add the onion and cook and stir over medium heat for about 5 minutes, until translucent.

Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently.

Add the water, lentils, and bay leaf and bring to a boil.

Lower the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer, uncovered, for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste.

Stored in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Stew
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Are you looking forward to cooking a quick stew? Then this video recipe is what you’re looking for! This lentil artichoke stew is a recipe packed with calcium, iron and fiber. Besides being quick, this recipe is also a great dose of health food. Watch the video and try it out!

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