Lentils cook relatively quickly compared to other legumes, in about 20 minutes. They are slam-packed full of protein, fiber, and iron.
This delicious Red Lentil Artichoke Stew recipe from Physicians Committee is easy to prepare and is a health promoting winner!
Red Lentil Artichoke Stew–
- 1/4 cup veggie broth
- 1 onion, diced
- 2 large cloves garlic, minced
- 2 tsps. ground cumin
- 1 tsp. ground coriander
- 2 cups water
- 1 cup dried red lentils
- 1 bay leaf
- 2 cans chopped fire roasted tomatoes
- 1 can water packed artichoke hearts, quartered and drained
- 3-4 tbsps. freshly squeezed lemon juice
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
Sauté onion in veggie broth over medium heat for about 5 minutes. Add garlic, cumin, and coriander and cook for another 3 minutes, stirring frequently. Add water, lentils and bay leaf and bring to a boil.
Lower the heat and add fire roasted tomatoes and their liquid, artichoke hearts, lemon juice, and red pepper flakes, salt, and pepper.
Simmer for about 20 minutes, or until lentil are tender. Remove from heat and discard bay leaf and serve.
NOTE: Green lentils can be substituted. However, because green lentils will not cook properly in acidic foods, such as tomatoes and lemon juice, you will need to cook them in water or veggie broth until tender prior to adding to the stew.
Recipe from The Cancer Survivor’s Guide by Dr. Neal Barnard
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