Red Lentil Stew with Artichoke Hearts and Quinoa
This savoury dish is a nice quick meal you can whip up whenever you don't want to stand over a hot stove for hours. It also serves as a great base to further customise and modify to your heart's content!
|275 g||quinoa or preferred grain|
|1 tbsp||oil of choice|
|1||onion finely chopped|
|3 cloves||garlic pressed|
|175 g||red lentils|
|1 can(s)||diced tomatoes|
|2 can(s)||artichoke hearts drained|
|salt and pepper to taste|
|1 handful(s)||fresh parsley|
- Prep Time: 5 min
- Cook Time: 25 min
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.
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.
|Courses||Lunch, Main course|
|Special diets||Gluten-free, Nut-free, Peanut-free, Soya-free|
|Difficulty||Level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||10-15 ingredients|
|Type of dish||Bean dish, Stamppot, Stew|