Lentil Stew with Artichokes

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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.

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.

onions diced with knife on cutting board

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

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, 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? 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 lentil? 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

This post may contain affiliate links. Read my full disclosure here.

brown bowl of lentil stew with artichokes and spoon
4.50 from 8 votes

Vegan Lentil Stew with Artichokes

This lentil stew with artichokes is a hearty dish that is nutrient-dense and absolutely delicious!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients 

  • 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

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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Your 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 lentil? Red lentils are best for stews because they get nice and creamy and help thicken the stew. They also cook much faster than other versions. I have included some information about different types of lentils and dishes to use in below.

Nutrition

Calories: 126kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Fiber: 7g | Sugar: 6g

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.

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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…

 

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7 Comments

  1. 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.

  2. 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.

  3. 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.

    1. 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!

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