Lentil Stew with Artichokes
This lentil stew is so good because it combines the hearty texture of lentils with the tangy, savory flavor of artichoke hearts, creating a deliciously satisfying meal. Its rich blend of spices and vegetables makes it a nourishing and comforting dish perfect for any time of year.
One of the best things about lentils is that they cook relatively quickly compared to other legumes, in about 20 minutes, so this lentil stew makes a delicious quick and inexpensive meal.
We have more protein-packed lentil recipes on this website like my easy lentil soup that can be made in an Instant Pot, this hearty lentil shepherd pie, and our lentil vegan sloppy joes.
Reasons you will love this recipe
- Nutrient-Rich and Healthy – Packed with plant-based protein, fiber, and essential vitamins, this lentil stew is a wholesome and nourishing choice for a balanced diet.
- Hearty and Satisfying – The rich, savory flavors and satisfying texture of this stew make it a comforting and filling meal that keeps you full for longer.
- Versatile and Customizable – Easily adapt this stew with your favorite vegetables, spices, and herbs to suit your taste preferences and dietary needs.
- Easy to Make and Store – Simple to prepare and perfect for meal prep, this lentil stew can be made in advance, stored in the fridge or freezer, and enjoyed throughout the week.
Ingredients you will need
- Lentils- Red lentils are a great choice for lentil soup because they cook quickly and break down into a soft, creamy texture, which helps thicken the soup naturally. They have a mild, slightly sweet flavor that blends well with various spices and vegetables, creating a well-balanced and hearty dish.
- Onions & garlic- Essential in lentil soup because they form the flavorful base of the dish. Onions add a natural sweetness and depth, while garlic provides a bold, aromatic punch that enhances the overall taste.
- Fire-roasted tomatoes- Adds a rich, smoky flavor that enhances the soup’s depth and complexity. The roasting process caramelizes the tomatoes, giving them a slightly charred, sweet taste that blends perfectly with the lentils and spices.
- Tomato paste- A great addition to lentil soup because it intensifies the tomato flavor and adds a rich, concentrated taste to the broth.
- Seasonings- Bay leaves, cumin, smoked paprika, and coriander add a warm robust flavor to this soup.
How to make lentil stew
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by dicing up the onion and garlic and rinsing the lentils.
STEP #2: Sauté the onion in veggie broth over medium heat for about 5 minutes. Add garlic, cumin, and coriander and cook for another 3 minutes, stirring frequently.
STEP #3: Add veggie broth, red lentils, and a bay leaf, and bring to a boil. Lower the heat and add fire-roasted tomatoes and their liquid, artichoke hearts, lemon juice, red pepper flakes, salt, and pepper.
STEP #4: Simmer for about 20 minutes, or until lentils are tender. Remove from the heat, discard the bay leaf, and serve.
This delicious lentil stew with artichoke recipe is from The Cancer Survivor’s Guide by Dr. Neal Barnard.
*Recipe originally published October 2014.
Frequently Asked Questions
Absolutely! Adding vegetables like carrots, celery, spinach, or bell peppers not only enhances the flavor and texture but also increases the stew’s nutritional value. Feel free to customize the stew with your favorite vegetables.
To thicken or creamify your lentil stew, you can blend a portion of the stew with an immersion blender or mash some of the lentils with a fork. Adding a small amount of coconut milk or a splash of plant-based cream can also give the stew a richer texture.
Store it in an airtight container in the refrigerator for up to 5-7 days.
Yes, lentil stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Lentil Artichoke Stew
Ingredients
- 1 cup red lentils, uncooked
- 1 cup onion diced
- 2 cloves garlic minced
- 2 cups veggie broth
- 2 teaspoons ground cumin
- 2 15 oz cans fire roasted tomatoes with the juices
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 15 oz can artichoke hearts quartered and drained
- 3-4 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Begin by dicing up the onion and garlic.
- Next, sauté the 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 veggie broth, red lentils, and a 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 lentils are tender.
- Remove from heat and discard bay leaf and serve.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This looks really good, Terri – how do you think frozen artichoke hearts would work? I need to keep the sodium content down. Thank you!
Ann
I think frozen artichokes would work just fine in this recipe. Enjoy!
We made this tonight and it was very easy and super delicious over a baked potato. I put the leftovers in my 1 cup silicon container and will freeze for a quick afternoon lunch in the future.
Hi Bonnie- Serving this over baked potatoes sounds fabulous! Don’t you love being able to freeze the leftovers? I’m glad you enjoyed the recipe, and thanks so much for letting me know!
This sounds really good! Have you made this in a pressure cooker before? I am thinking about making it in an Instant Pot….. I am thinking 15 minutes high pressure / natural release. Thanks for sharing your recipe.
Kelly, I have not tried it in a pressure cooking but would love to hear how it comes out for you.
What sized cans of tomatoes?
What sized can of artichokes?
15 oz cans on both tomatoes and artichokes. Enjoy! 🙂
For easier printing, copy and paste:
Red Lentil Artichoke Stew–
Ingredients:
• 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
• 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.