Red Lentil Stew with Artichoke Hearts and Quinoa
By 
| Prep Time | 15-20 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 275 g quinoa or preferred grain
- 1 tbsp oil of choice
- 1 onion finely chopped
- 3 cloves garlic pressed
- 2 tsp cumin
- 1 tsp coriander
- 175 g red lentils
- 1 bay leaf
- 250 ml water
- 1 lemon squeezed
- 1 can diced tomatoes
- 2 cans artichoke hearts drained
- salt and pepper to taste
- 1 handful fresh parsley
Ingredients
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Instructions
- Heat up oil in a large pan and fry the diced onions for about 5 minutes. Then press the garlic on top and add the cumin and coriander to the mix. Let it all soak up the flavor for about another minute, mixing it all the while. Add the red lentils and the bay leaf (you will remove it later) then pour the water in. Set it to boil and use that time to chop the artichoke hearts into 4 corners.
- Add the lemon juice, diced tomatoes and chopped artichoke hearts and let it all cook for 15 minutes. Once 15 minutes is up come back and add salt and pepper to taste. Garnish the end result with parsley and remember to remove the bay leaf before serving.
Recipe Notes
Tip: If you can't get your hands on red lentils, you can use brown ones instead. These will cook much faster (about 5 minutes should be enough) so keep that in mind while making the dish.
