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)
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?