oil or water (for softening onions, etc.)
1.5 cups water
2 med. yellow onions, diced
2-3 lg. garlic cloves, minced
2 tsp. ground cumin
1 tsp. ground coriander
1 cup dry red lentils, rinsed
1 bay leaf
2 Tbsp. lemon juice
1 can (24-28 oz.) chopped tomatoes, undrained
1 15 oz. can quartered artichoke hearts, drained
1/4 tsp. crushed red pepper flakes
salt and pepper to taste
Heat 1 Tbsp. water or oil in a soup pot over med. heat and saute onions until softened.
Add garlic, cumin, and coriander, and cook 2 more minutes, adding more water if necessary. Add remaining 1.5 cups water, lentils, bay leaf, lemon juice, tomatoes with liquid, artichoke hearts, and crushed red pepper, and bring to a boil.
Lower heat, cover, and simmer for 30 min., or until lentils are tender. Add more water if stew becomes too thick.
Discard bay leaf and season with salt and pepper.
This lasted our family of four two nights of dinner plus one lunch serving the third day. Easy and yummy.
