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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
Ingredients
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:
- 1/4 cup finely chopped flat-leaf parsley
- Zest of 1/2 lemon, plus more to taste
- 1 teaspoon minced garlic (1 clove)
- 1 tablespoon drained jarred capers, chopped
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper, plus more to taste
Instructions
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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.
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To make the salsa verde, mix together all of the salsa ingredients in a bowl. Add lemon zest, salt, and pepper to taste.
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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.