VegBatch
← All recipes

Tomato Artichoke Lentil Stew

A brothy red lentil stew with fire roasted tomatoes, artichoke hearts and kale, seasoned with oregano and basil. It cooks in about half an hour and holds up well for reheating through the week.

4 to 6 · soup · Mediterranean · vegetarian

Ingredients

  • 1 yellow onion, large, diced
  • 3 clove garlic, minced
  • 2 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup dried red lentils
  • 2 cup water
  • 1 piece bay leaf
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 2 can fire roasted whole tomatoes, 28-ounce cans
  • 1 can quartered artichoke hearts, 15-ounce can, drained and chopped into bite sized pieces
  • ½ bunch Tuscan kale, stems removed, leaves sliced into ribbons
  • Parmesan cheese, shaved, for serving, to taste
  • ½ cup farro, dried, rinsed

Method

  1. Dice 1 large yellow onion. Mince 3 cloves garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash the kale and cut off the stems; roll the leaves lengthwise and slice them into ribbons.
  2. In a large soup pot, heat 2 tablespoons olive oil over medium heat and saute the diced onion for 5 minutes, until translucent. Add the minced garlic, 1 tablespoon dried oregano, and 1 tablespoon dried basil. Saute for another minute.
  3. Add 1 cup red lentils, 1/2 cup farro, 2 cups of water, ¼ teaspoon crushed red pepper, 1 teaspoon kosher salt, and 1 bay leaf and bring to a boil.
  4. Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the tomatoes into bite sized pieces and add them to the pot.
  5. Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
  6. Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.