The first time I tasted this stew was in DC at the Barnard Medical Center's Kickstart Intensive program. I was fortunate to taste it and know that I like it. We returned to Dallas and my mother and I made it at home. That's when I discovered that Dr. Riz would also love it.

TIPS:
When possible, use frozen artichoke.
If you are going to purchase the canned artichoke, choose one in water and with little salt. Sometimes you will find that the artichokes are submerged in bottles of oil. We do not want those.

INGREDIENTS:
Makes 4+ Servings
*vegetable broth (1/4 cup)
*onion, chopped (1)
*large garlic cloves, pressed or minced (2)
*ground cumin (2 tsp.)
*ground coriander (1 tsp.)
*dry (uncooked) red lentils, 3 cups cooked (1 cup)
*bay leaf (1)
*water (2 cups) + we added 1 more cup
*juice of lemon (1)
+6 cups freshly chopped tomatoes plus 1 cup tomato juice; or chopped canned tomatoes preferably fire-roasted, undrained (2 24-ounce cans) - We only used one can
*quartered artichoke hearts, 1 9-ounce frozen package or 1 15-ounce can (1 1/2 cups)
crushed red pepper (1/4 tsp.), optional
*salt (1/4 tsp.)
*black pepper, or to taste (1/4 tsp.)

DIRECTIONS:
1. Place onion in pan to sauté on medium heat for about 5 minutes, until golden. No need for oil but if you need liquid add water or veg broth.
2. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently.
3. Add dried lentils, bay leaf, and water to pan and bring to a boil.
4. 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.
5. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

For more recipes, visit our blog:
https://plantbaseddfw.com/blog

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