Red Lentil Stew with Artichoke Hearts and Quinoa

Votes: 12
Rating: 4.58
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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 gquinoa or preferred grain
1 tbspoil of choice
1 onion finely chopped
3 clovesgarlic pressed
2 tspcumin
1 tspcoriander
175 gred lentils
1 bay leaf
250 mlwater
1 lemon squeezed
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


  1. 1

    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.

  2. 2

    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.

Courses Lunch, Main course
Cuisine Fusion
Special diets Gluten-free, Nut-free, Peanut-free, Soya-free
Difficulty Level 2 (average)
Cooking time 15-30 minutes
Season Autumn, Winter
Number ingredients 10-15 ingredients
Taste Savory
Preparation method Cooking
Type of dish Bean dish, Stamppot, Stew
Campaign VeggieChallenge

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