Ingredients
The following ingredients have 4 Servings
- 1 teaspoon olive oil
- 1 cup diced onions
- 2 garlic cloves (pressed or minced)
- 1 teaspoon ground cumin
- 1 cup dry red lentils
- 1 bay leaf
- 3 cups water
- 1 24- ounce can crushed tomatoes (fire roasted if you can find it)
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup quartered artichoke bottoms or artichoke hearts (frozen or drained canned)
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Lemon wedges for serving (if desired)
Instruction
- Heat the olive oil in a saucepan. Add the onions and sauté on medium heat for about 5 minutes, until golden. Add the garlic and cumin and cook for 1-2 minutes, stirring frequently. Add the lentils, bay leaf, and water to the pan and bring to a boil.
- Lower the heat, then add the canned tomatoes and crushed red pepper (if using), and simmer on low heat for about 20 minutes or until the lentils are tender. Remove and discard the bay leaf.
- Add artichokes, salt, and pepper to taste, heat through.
- Serve stew over brown rice or pasta.
- Serve with lemon wedges if desired.