This Red Lentil Stew with artichokes is a hearty dish that is nutrient-dense and absolutely delicious!
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.
Table of contents
We love this stew because it’s…
- Savory & warm
- Perfect for cold days
- Filling and hearty
- A one-pot meal with easy cleanup
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.
How to make lentil stew
The recipe card at the bottom of the page has the full list of ingredients with measurements and 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.
* Recipe originally published October 2014.
Your Lentil Stew Questions Answered:
- Q: Do I need to soak the lentils first? 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? 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 garden salad and crusty bread are great sides to eat with lentil stew.
- Q: Can I use another type of lentils? 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 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.
Other great lentil recipes
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- 1 cup dried red lentils
- 1 cup onion, diced
- 2 large cloves garlic, minced
- 2 cups veggie broth
- 2 teaspoons ground cumin
- 2 cans chopped fire roasted tomatoes
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 can water packed artichoke hearts, quartered and drained
- 3-4 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 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.
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.