Lentil Artichoke Stew

Name: 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 *optional; 1/4 tsp (60 mL) iodized salt; 1/4 tsp (60 mL) ground black pepper

www.pcrm.org

The artichokes in this stew add dietary fiber, vitamin C, and folate. This aromatic and tasty Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not...

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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 *optional
1/4 tsp (60 mL) iodized salt
1/4 tsp (60 mL) ground black pepper