Lentil Artichoke Stew

From The Cancer Project

Directions Makes 6 servings 1/4 cup vegetable broth 1 onion, chopped 2 large garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 cup dry (uncooked) red lentils (3 cups cooked) 1 bay leaf 2 cups water juice of 1 lemon 2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice 1 1/2 cups quartered artichoke hearts (1 9-ounce frozen package or 1 15-ounce can) 1/4 teaspoon crushed red pepper (optional) 1/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste Heat broth in a large saucepan. Add onion and sauté on medium heat for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Simmer for about 20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.