Artichoke Lentil Stew

February 19, 2018

This lentil stew with artichokes is vegan, gluten free, and really delicious. This is a fantastic super easy vegetarian dish the whole family can enjoy.

This lentil stew with artichokes is vegan, gluten free, and really delicious. Lentils are always so comforting and filling, and they’re loaded with protein.

This artichoke lentil stew is from Pretty Simple Cooking from Sonja and Alex Overhiser of A Couple Cooks. The sub-title of this beautiful book is, “100 delicious vegetarian recipes to make you fall in love with real food.” And, that it does.

I fell in love with this book and the simple food and philosophy in it. Most people think simple means “fast and easy” or “10 minutes or less”. Sonja and Alex redefine simplicity as “thoughtfulness and love for food”, “the process of cooking it”, and “the people around you”.

Rather than just another collection of recipes, this cookbook reads more like a love letter, and as such, inspires a deep love of home cooking, and a passion for nurturing yourself and your family. Alex and Sonja’s tell their story with simple wholesome meals, beautiful photography, stunning sketches, and encouraging lessons about life, love, and food.

There are also Ten Lessons sprinkled between the super simple and accessible dishes:

1. Cook Real food
2. Slow Down
3. Love The Creative Process
4. Face Your Fear
5. Seek Balance
6. Be Mindful
7. Yes, You Can
8. Gather and Share
9. Respect The Ingredients
10. Have Fun

The mantra from this book: Creativity, intention, and an emotionally healthy approach to food are just as important as nutrition facts and kitchen tools.


Your heart will be warmed by reading this book, and your belly will be full of simple scrumptiousness.

Some of my favorite recipes from this sweet book are the: the Toasted Oatmeal, Balsamic Blueberry Breakfast Parfait, Tomato Almond Dip, Peach Salsa Fresca, Crispy Cumin Chickpeas, Crunchy Dill & Cauliflower Quick Pickles, Lemon and Pepper Green Beans, Spiced Sweet Potato Wedges with Chive Cream, Turmeric Roasted Cauliflower, Rainbow Soba Noodle Bowls, White Bean & Fennel Soup, Smoky Red Lentil Stew, Creamy Cauliflower Cashew Curry, Creamy Potato Chowder, Grilled Portobello Fajitas, Moroccan Sweet Potato Stew, Falafel Burgers, Affogato al Caffe, Sparkling Amethyst Granita, Raw Brownie Truffles with Pistachio Dust, and the Creamy Chai Chocolate Chunk Ice Cream.

I really love how basic and beautiful the recipes are. Literally anybody could make these recipes!

I really love the salsa verde that is served with the stew, and the gorgeous green color you get which makes this simple dish so spectacular looking. Sonja and Alex say, “This salsa verde is not the traditional Mexican green salsa but the lesser-known Italian version, a zesty lemon-garlic-parsley-caper sauce. We jokingly call it sexy sauce for its bright garlicky goodness. As a base, this hearty springtime stew is a play in contrasts: light green peas, asparagus, and artichokes pair with dark earthy kale and lentils. The end result is a thick stew that pairs well with a crusty bread or cornbread. You’ll want to make salsa verde again and again—drizzle it over roasted cauliflower, or use it as a dip for bread.”

Yep…this salsa is now a staple in our house…

Get your copy of Pretty Simple Cooking, and check out A Couple Cooks.


Artichoke Lentil Stew

This lentil stew with artichokes is vegan, gluten free, and really delicious. This is a fantastic super easy vegetarian dish the whole family can enjoy. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Tess Masters


The Stew:

  • 1 large yellow onion, finely chopped
  • 1 large carrot (or 2 small), diced
  • 1 tablespoon minced garlic (3 cloves)
  • 1/2 bunch lacinato kale, roughly chopped
  • 12 thin asparagus stalks, cut into 2-inch pieces
  • 1 cup snow peas
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 (15-oz) can quartered artichoke hearts, drained
  • 1 cup dried green lentils
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Salsa Verde:


  1. To make the stew, heat the olive oil over medium heat in a large pot. Add the onion and carrot, and sauté for about 5 minutes until tender. Add the garlic, oregano, basil, and bay leaf, and sauté for about 1 minute until the garlic is fragrant. Add the broth, artichoke hearts, lentils, kale, salt, and pepper. Bring to a simmer, and gently cook for 10 minutes until the lentils are tender but still hold their shape. Add the asparagus and cook 5 minutes more. Add the peas and cook for another 3 minutes until bright green and tender. When the stew is done, remove the bay leaf; it will be thick and stew-like, not brothy. Add salt and pepper to taste. 
  2. To make the salsa verde, mix together all of the salsa ingredients in a bowl. Add lemon zest, salt, and pepper to taste. 
  3. To serve, ladle stew into large shallow bowls, and top with a couple of generous spoonfuls of salsa verde. Pass additional salsa at the table. 

Recipe Notes

Use spinach, chard, or collard greens in place of the kale. 

Recipe and photo from A Couple Cooks – Pretty Simple Cooking by Sonja and Alex Overhiser, copyright © 2018. Published by Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.