Artichoke, Kale, and Lentil Stew
This is a rich, flavorful stew. It’s completely vegetarian, so you can eat it if you’re fasting from meat. Cook it on the stovetop in about an hour, or toss it into a slow cooker and let it simmer all day.
Ingredients
Method
- Chop the garlic, dice the onion, and chop the artichoke hearts.
- In a large stockpot, heat the olive oil over medium-high heat. Add the garlic and onion and sauté for about 3 minutes. Add the basil and oregano and cook for about another minute.
- Add the broth, tomatoes, lentils, bay leaf, salt, red pepper, and artichoke hearts. Bring to a boil.
- Reduce the heat to low and simmer for about 1 hour, until the lentils are tender.
- Stir in the kale or spinach and cook until wilted. Remove the bay leaf before serving.
- Ladle into bowls. This is wonderful on its own, but shaved Parmesan on top gives it an entirely new flavor.
Nutrition
Notes
Jarred artichoke hearts in brine are better than canned. Canned hearts can taste tinny.
If you use frozen spinach or frozen kale, you only need about 5 ounces.
If you use frozen spinach or frozen kale, you only need about 5 ounces.
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