Lentil Stew with Tomatoes & Artichokes
City Market Prepared Foods Department
Try this delicious Lentil Stew at your next party!
Prep Time
10 minutes
Cook Time
40 minutes
Yield
8 Servings
Ingredients
4 tablespoons olive oil
1 onion, yellow (diced)
3 cloves garlic (minced)
1⁄2 teaspoon oregano, dried
1⁄2 teaspoon basil, dried
1 pound lentils, red
1 1⁄2 quarts stock, vegetable
1 teaspoon red pepper flakes
1 bay leaf
1 can tomatoes, whole (14 ounce can)
12 ounces artichoke hearts
8 ounces spinach, baby (chiffonade)
Instructions
In a large pot, heat oil over medium heat. Add onions and sauté until translucent. Add garlic, oregano and basil and sauté for another minute. Add red lentils, vegetable stock, red pepper flakes and bay leaf and bring to a boil. Reduce to a simmer and add liquid from canned tomatoes. Chop tomatoes into bite sized pieces and add to the pot. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper to taste.In a separate pan, sauté the artichoke hearts and spinach and combine with lentils. Use vegetable stock to adjust consistency if needed.