Lentil Stew with Tomatoes & Artichokes


SourceCity Market Prepared Foods Department
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes


Try this delicious Lentil Stew at your next party!


4 tablespoons
olive oil
onion, yellow (diced)
3 cloves
garlic (minced)
1/2 teaspoon
oregano, dried
1/2 teaspoon
basil, dried
1 pound
lentils, red
1 1/2 quart
stock, vegetable
1 teaspoon
red pepper flakes
bay leaf
1 can
tomatoes, whole (14 ounce can)
12 ounces
artichoke hearts
8 ounces
spinach, baby (chiffonade)


In a large pot, heat oil over medium heat. Add onions and sauté until translucent. Add garlic, oregano and basil and sauté for another minute. Add red lentils, vegetable stock, red pepper flakes and bay leaf and bring to a boil. Reduce to a simmer and add liquid from canned tomatoes. Chop tomatoes into bite sized pieces and add to the pot. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper to taste.In a separate pan, sauté the artichoke hearts and spinach and combine with lentils. Use vegetable stock to adjust consistency if needed.