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.
1⁄4 Cup (4 tbs)
1 , diced
2 Large, minced or pressed
2 Cup (32 tbs)
Dried red lentils
1 Cup (16 tbs)
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
Crushed red pepper flakes
Ground black pepper
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.
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!