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.
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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.