You may have started to notice a pattern here on the blog. I seem to have an obsession with soups and stews! Now that it is “soup season,” I have found myself making either a pot of soup or stew at least once per week. Why, you ask? Well, first of all, soups and stews are delicious! But they also happen to be very cost-effective, nutritious, and almost always produce leftovers. And you know how I feel about leftovers…love ‘em! This recipe is for a stew containing two of my favorite ingredients: artichokes and lentils. It was bound to be delicious with these two ingredients alone!
Artichoke, Tomato, and Lentil Stew
1/4 cup of water
1/2 tsp + 2 tsp of Better Than Bouillon Vegetable Base
1 yellow onion, diced
2 cloves of garlic, minced
2 tsp of ground cumin
1 tsp of ground coriander
2 cups of water
1 cup of dried red lentils
1 bay leaf
2 14.5 oz cans of fire-roasted diced tomatoes, with juices
2 14.5 oz can of fire-roasted diced tomatoes with garlic, with juices
1 14.5 oz can of quartered artichoke hearts packed in water, drained
3 tsp of fresh lemon juice
1/2 tsp of dried sweet basil
1/4 tsp crushed red pepper flakes
1/2 tsp Italian seasoning
hot sauce, to taste (I used about 10 dashes)
salt, to taste
black pepper, to taste
1. Heat water and 1/2 tsp of vegetable base in large soup pot over medium-high heat until very hot.
2. Add in onions, lower heat to medium, and cook for approximately 5 minutes, or until the onions begin to soften.
3. Add garlic, cumin, and coriander to the pot. Stir well and cook for about 2 minutes.
4. Pour water, lentils, and the bay leaf into the mix. Return the heat to medium-high and bring the mixture to a boil.
5. Once boiling, add tomatoes and their juices, artichokes, lemon juice, basil, crushed red pepper flakes, Italian seasoning, remainder of vegetable base, and hot sauce. Return to a boil.
6. Lower heat to medium-low, cover, and simmer for 20-25 minutes, or until the lentils are cooked.
7. Season with salt and black pepper, to taste.
I served my stew with whole grain saltine crackers and steamed broccoli and cauliflower.