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Lentil Stew with Artichokes

This red lentil stew with artichokes is a hearty dish that is nutrient-dense and absolutely delicious!

brown bowl of lentil stew with artichokes and spoon

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 and quick meal.

We love this stew because it’s…

  • Savory & warm
  • Protein-packed
  • Perfect for cold days
  • Filling and hearty
  • Inexpensive
  • A one-pot meal with easy cleanup
  • Delicious
lentil artichoke stew in tin pot with green kettle in background

This recipe is a prime example of why eating plant-based does not have to be expensive. Legumes like lentils are not only much less expensive than meat, but they are also packed full of protein, fiber, iron, and other antioxidants and nutrients.

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How to make lentil stew

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

Begin by dicing up the onion and garlic.

onions diced with knife on cutting board

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

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.

onions and garlic sauting in red pot on white background

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.

stockpot with spoon full of lentil stew

Simmer for about 20 minutes, or until lentils are tender. Remove from heat and discard bay leaf and serve.

brown bowl and stainless pot full of lentil artichoke stew

* Recipe originally published October 2014.

Your Lentil Stew Questions Answered:

Q: Do I need to soak the lentils first?

A: No need to soak the lentils before adding them to this recipe. You can add them straight into the stew

Q: Do I have to use artichoke hearts in this stew?

A: No, the artichokes can be left out completely, or you could add spinach or another vegetable in their place.

Q: What do you eat with lentil stew?

A: A garden salad and crusty bread are great sides to eat with lentil stew.

Q: Can I use another type of lentils?

A: Red lentils are best for stews because they get nice and creamy and help thicken the stew up. They also cook much faster than other versions. I have included some information about different types of lentils and dishes to use them in below.

Different types of lentils

Yellow or Red Lentils

These lentils break down more during cooking than other varieties. Rather than tiny, cooked beans, you end up with something more like porridge in consistency with these types of lentils. Think of a bowl of thick dal.

Green or Brown Lentils

Green and brown lentils soften quite a bit during cooking, but they don’t get as soft as yellow or red lentils do. If a recipe just calls for “lentils,” this is usually what the recipe author means, and you can substitute one for the other in many recipes.

French Lentils (aka Le Puy Lentils)

These smaller lentils hold their shape well when cooked. Recipes will usually specify if you need French lentils.

Black Lentils (aka Beluga Lentils)

Black lentils are even smaller than French lentils, and they cook up more quickly on the stove. Like French lentils, recipes for black or beluga lentils will have them listed by name.– Care2 Healthy Living

This delicious lentil stew with artichoke recipe is from The Cancer Survivor’s Guide by Dr. Neal Barnard.

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Other great lentil recipes

brown bowl of lentil stew with artichokes and spoon

Vegan Lentil Stew with Artichokes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This lentil stew with artichokes is a hearty dish that is nutrient-dense and absolutely delicious!

Ingredients

Instructions

  1. Begin by dicing up the onion and garlic.
  2. Next, sauté the onion in veggie broth over medium heat for about 5 minutes.
  3. Add garlic, cumin, and coriander and cook for another 3 minutes, stirring frequently.
  4. 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.
  5. Simmer for about 20 minutes, or until lentils are tender.
  6. Remove from heat and discard bay leaf and serve.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 126Total Fat: 2gSaturated Fat: 0gCarbohydrates: 23gFiber: 7gSugar: 6gProtein: 8g

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.

Did you make this recipe?

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lentil stew photo collage for pinterest
lentil stew photo collage for pinterest

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Bonnie McIlroy

Tuesday 28th of April 2020

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.

Terri Edwards

Wednesday 29th of April 2020

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!

Kelly

Tuesday 28th of February 2017

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.

EatPlant-Based.com

Tuesday 28th of February 2017

Kelly, I have not tried it in a pressure cooking but would love to hear how it comes out for you.

Lill

Saturday 30th of July 2016

What sized cans of tomatoes? What sized can of artichokes?

EatPlant-Based.com

Saturday 30th of July 2016

15 oz cans on both tomatoes and artichokes. Enjoy! :)

EatPlant-Based.com

Monday 28th of March 2016

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.