Lentil Artichoke Stew

Ingredients

• 1/4 c (60 mL) low-sodium vegetable broth
• 1 onion, chopped
• 2 large garlic cloves, pressed or minced
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1 c (192 mL) dry (uncooked) red lentils, 3 cups cooked
• 1 bay leaf
• 2 c (475 mL) water
• 1 juice of lemon
• 6 c (1 kg) freshly chopped tomatoes plus 1 c (240 mL) tomato juice; or 2 24-oz (680 g) cans chopped tomatoes preferably fire-roasted, undrained
• 1 1/2 c (255 mL) quartered artichoke hearts, 1 9-oz (255 g) frozen package or 1 15-oz (425 g) can
• 1/4 tsp (60 mL) crushed red pepper
• 1/4 tsp (60 mL) iodized salt
• 1/4 tsp (60 mL) ground black pepper