Vegan Lentil Artichoke Stew
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.
Servings: 4 servings
Calories: 126kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Lentils- You can use different types of lentils, but keep in mind that their cooking times and textures vary. Red lentils cook quickly and break down into a creamy texture, while green or brown lentils hold their shape better and take longer to cook. Adjust cooking times accordingly based on the type of lentils you use.
Thicken- 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.
Storage- Store it in an airtight container in the refrigerator for up to 5-7 days.
Freezing- 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.
Nutrition
Calories: 126kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Fiber: 7g | Sugar: 6g