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!
  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Total Time: 30 minutes

Ingredients

Servings: 2 persons
  • 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(s)
    diced tomatoes
  • 2 can(s)
    artichoke hearts drained
  • salt and pepper to taste
  • 1 handful(s)
    fresh parsley

Instructions

  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. 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.

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
Cuisines: Fusion
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
Campaigns: VeggieChallenge

You may also be interested to taste

Dessert

Mexican Tres Leches

Main Course

Peanuts & Pumpkin Stew

Main Course

Lincolnshire sausages with coleslaw and baked potato

You may also be interested to taste

Soup

Vegan fish broth

Main Course

Plant-based steak with baby potatoes, tomato and grilled courgette

Main Course

Lincolnshire sausages with coleslaw and baked potato

Main Course

Pesto spaghetti with plant-based chicken

Top