Stew with Lentil and Artichokes
|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)|
|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|
|Ground black pepper||1⁄4 Teaspoon|
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.
Serving size: Complete recipe
Calories 1340 Calories from Fat 23
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.18 g0.89%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6057.5 mg252.4%
Total Carbohydrates 251 g83.5%
Dietary Fiber 65.4 g261.5%
Sugars 50.4 g
Protein 78 g155.8%
Vitamin A 132.3% Vitamin C 492.6%
Calcium 42.8% Iron 67.9%
*Based on a 2000 Calorie diet