Lentil Stew with Artichokes {Vegan, Gluten Free}

Ingredients

• 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
• 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