Artichoke, Tomato, and Lentil Stew

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

Recommended by Julie, and slightly adapted from this recipe.

Serves 6







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.















Tasty! :)

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7 responses

  1. I always have artichokes and lentils on hand but have never tried making a soup/ stew with them, yum! Have you ever tried the pre-cooked lentils from TJ’s? Those are the only ones I’ve had, so I’ve never cooked a batch myself, but they’re tasty and super convenient!

  2. I’m pretty much obsessed with soups and stews, too. Since it’s just me and my husband, I love that soups can last a long time in the fridge. AND they only get better with time. AND (!) they fill you up and make your insides smile. :) Just added you to my Google Reader. Can’t wait to read more posts!

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