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Artichoke, Tomato, and Lentil Stew

in Other, Soups

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! 🙂

{ 7 comments… add one }
  • Allison @ Life's a Bowl November 14, 2012, 6:09 am
    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!
    • cleaneatingveggiegirl November 14, 2012, 10:19 am
      I have not tried those, but they sound awesome. I love anything that is quick, easy and requires little effort. Cooking lentils in soups and stews is beyond easy, though. Just throw them in and let it simmer and your done!
  • Haley @ The Saucy Apple November 14, 2012, 11:14 am
    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!
    • cleaneatingveggiegirl November 14, 2012, 11:33 am
      I agree with all of the above, especially the fact that soups get better with time. They pretty much rock my socks off...hmm, did I really just say that?? ;) Thanks for adding me!
  • Brittany November 14, 2012, 11:25 am
    These flavor combinations look so good! This would be perfect on a cold day!
    • cleaneatingveggiegirl November 14, 2012, 11:34 am
      Trust me, it is...and I am speaking from experience as it has been mighty cold here in Iowa!
  • Jeremy DeHague November 16, 2012, 8:45 am
    I really enjoyed this unique interesting stew! Very good flavor! Reminded me alot of chilli! Very good eats on a cold day!

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