Wednesday Night Stew

Wednesday meals are always quick and something I can keep warm for a long time.  Luvy gets in at different times every week, so I try to do meals that I can keep warm without sacrificing flavor.

Months and months ago, I was shopping at Whole Foods and I tried their Red Lentil and Artichoke Stew.  I was ‘that girl’ who came by the table more than once for a “taste” of their samples.  It was wonderful!  Lucky for me, they were giving out the recipe.

Unfortunately, I started the LEAP program right after that, so I am just now able to try out this recipe!

Red Lentil and Artichoke Stew (adapted from The Vegan Table courtesy of Whole Foods)

  • 2 cups of water
  • 1 large yellow onion chopped
  • 3 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 cup dry red lentils (do not use brown!)
  • 1 bay leaf
  • 1 Tbsp lemon juice, fresh squeezed is best
  • 2 cans of fire roasted tomatoes with juice
  • 1 1/2 cups quartered artichoke hearts (or 1 can drained and rinsed)
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper

Pour about 1/4 cup of water in the bottom of a large pot and heat over medium heat.  Add the onion and cook until soft, about 7 minutes.  Add in the garlic, cumin, and coriander and cook for 2 minutes.  Stir frequently.  You may need to add more water here.

Add in the remaining ingredients and bring to a boil.  Lower heat and simmer for 30 minutes or until lentils are tender.  Add more water if it becomes too thick.  (I added in about another 1/2 cup or so)  

Remove bay leaf and serve over brown rice.

This was so good.  It is supposed to serve 4, but it served a hungry Luv and Luvy with about 1 cup left over.  It makes about 8 cups.

I think this is my favorite red lentil recipe to date.  It was so fast, easy, and the flavors got better with time!

How is y’all week going?

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