Delicious spicy stew made with lentils, artichokes and tomatoes. Add diced tomatoes with chipotle peppers for more zip!
Ingredients
- 1/2 cup of vegetable broth (or more)
- 1 onion (diced)
- 1 leek, quartered and sliced (green tops discarded)
- 2 heaping tbsp. minced garlic (from a jar)
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 cup dry uncooked red lentils
- 1 bay leaf
- 2 cups water
- Juice of 1 lemon
- 2 15-oz. cans stewed tomatoes plus juice (recipe called for 2 24-oz. cans fire-roasted chopped tomatoes or 6 cups freshly chopped tomatoes plus 1 cup tomato juice)
- 15-oz. can quartered artichoke hearts (drained)
- 1/4 tsp. crushed red pepper
- 1/4 tsp. pepper (or to taste)
- 1/4 tsp. salt (omitted)
Directions
- Heat broth in a saucepan. Add onion and leek and sauté on medium heat for about 5 minutes, until golden. Add garlic, cumin and coriander...
- Get the full instructions at Can't Stay Out of the Kitchen
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- Author:
- Teresa
- Cuisine:
- American
- Category:
- Soups, Stews and Chowders
- Recipe Yields:
- 6
- Prep Time:
- Cook Time:
