51

Tomato Artichoke Lentil Stew

Tomato Artichoke Lentil Stew | A Couple Cooks

This stew is the second in our “hearty soups” feature. It might sound elementary, but we cling to soups in the winter. They’re easy to make, comforting, and a whole, nourishing choice in the winter months. We created these soups intentionally to be meals both filling and full of nutrients.

This particular stew came together by chance. Ever have those moments where your spouse / partner is really passionate about something you’re not so sure about? I was dubious of how the components would work together (lentils and artichokes?), but Alex had a vision. I think even he was surprised at how well it came together. The stew has an earthy, Italian flair that’s fitting for the the cold snap we’ve been having. Being married for a while, “you were right” comes pretty easily for me now, especially when it’s tasty.

It was a true joy to create these two recipes for you. We were a little more intentional in everything we did for these posts, and it felt so good to have space, time and margin to be creative. For serving either soup as a meal, we suggest a side salad and/or bread item. Let us know if you give them a try, or have any other suggestions for winter soups!

We’ll leave you with a few photos from our recent snowstorm; we had some time to tromp around in the snow in our neighborhood and it was such fun.

{Our house!}

{And a dream home!}

Tomato Artichoke Lentil Stew
 
by:
Makes: 4 to 6
What You Need
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup dried red lentils
  • 2 cups water
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 2 28-ounce cans fire roasted whole tomatoes
  • 1 15-ounce can quartered artichoke hearts
  • ½ bunch Tuscan kale
  • Shaved Parmesan cheese
What To Do
  1. Dice 1 large yellow onion. Mince 3 cloves garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash the kale and cut off the stems; roll the leaves lengthwise and slice them into ribbons.
  2. In a large soup pot, heat 2 tablespoons olive oil over medium heat and saute the diced onion for 5 minutes, until translucent. Add the minced garlic, 1 tablespoon dried oregano, and 1 tablespoon dried basil. Saute for another minute.
  3. Add 1 cup red lentils, 2 cups of water, ¼ teaspoon crushed red pepper, 1 teaspoon kosher salt, and 1 bay leaf and bring to a boil.
  4. Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the tomatoes into bite sized pieces and add them to the pot.
  5. Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
  6. Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.
 

Share this recipe!

Print Friendly
SonjaTomato Artichoke Lentil Stew

Comments 51

  1. Tieghan

    Tomatoes and artichokes and lentils are some of my favorite foods. Healthy or not I love them, so this soup looks so good!!

    Love the photos if the snow and your house! Plus, your dream house is beautiful as well!

  2. Sarah Toasty

    i’m always looking for new ways to use artichokes, this is such a great idea for soup!

    the pictures of the snow are so beautiful, I wish DC was snow-pretty long enough during the day during the vortex…

    1. Alex

      Thanks! We had a perfect afternoon of fluffy snow and moderate freezing before the vortex fully hit. It was so fun to tromp around in the neighborhood!

    1. Alex

      Thank you! I wouldn’t mind a little January summer about now… it’s all turned to brown mush at this point.

  3. Skye

    All the yummiest of things in one heavenly sounding, hearty soup. LOVE.
    And what a magical looking house – it looks like something out of a fairytale!

    1. Alex

      Haha! Thanks. And yes, it does seem like it is out of a fairy tale–Sonja tries to move in every time we walk by (though I maintain that all those beautiful trees would kill the light for photo’ing our food…).

  4. Ashlae

    We cling to soup in the winter, too. It’s my belief that the harsh winter elements are easier to tolerate when there’s a hearty pot of soup hanging out on the stove, waiting to warm one’s innards. One of my favorite winter feelings, I think.

    Also, do I spy Bill’s house next door? {{{HI, B!}}}
    Also also, your house is a beaut.

  5. Laura

    This might be a silly question, but since you have to chop up the whole tomatoes, why can’t you just use diced?

    1. Alex

      Not a silly question! I experimented with diced and crushed, but just like the size and texture of the chopped whole tomatoes better than the diced. If you aren’t feeling messy, don’t think it won’t detract too much to substitute diced with their liquid :)

  6. Jacqi

    Yummm! Looks incredible! I can’t wait to try it! I am noticing the delicious looking bread! I was wondering if you have a recipe for the bread as well!?

  7. Annie

    I’m thinking about making this (hey, hell did freeze over!/it’s a new year), but I have an aversion to the artichoke hearts…just leave out or substitute with something else?

    1. Alex

      Hmm. I can’t think of a good substitute. You should really just try them, it’s a new year! They don’t add a ton to the overall flavor of the dish, but they are a great texture for it… I think just leave them out if anything.

  8. Andy

    Mmmm.. Looks great! Making this week and can’t wait… Question, did you use whole red lentils or split? I could only find split in store and I’m wondering if cooking time should be altered…

    1. Alex

      Hi! Our package says red lentils, but looking closely at them it appears they are split… perhaps most red lentils are split? I think the cooking time should be the same… you want to cook them until they have just a slightly chewy texture. The a little bite is nice for this stew, and the alternative is the lentils going to mush very quickly!

  9. Emily

    I made this last night and it worked so well!! So full of flavour and quick to make. I look forward to trying another one of your recipes

  10. Erin Miller

    This soup is awesome! I messed up the recipe so I was a bit worried, but it tastes SO delicious. This was my first time cooking with lentils, also.

    I accidentally put in too many lentils. (The entire bag.) I also couldn’t find enough fire-roasted tomatoes. (I used stewed and diced.)

    I added some extra water, more canned tomatoes and parmesan rind.

    It still tastes AMAZING! I will be definitely making this again. THANK YOU!

  11. Liz

    I want to try this recipe and have a question … approximately how much kale do you consider to be a bunch (or half-bunch, in this case)?

    I know it probably varies, but I’m never sure how much “a bunch” is supposed to imply since I can only find curly kale chopped and bagged in the store closest to me, and would appreciate any estimation!

    I’ve seen 4-5 cups mentioned online. Does that sound correct? That would indicate 2-3 cups for this soup.

    (Also, my husband and I plan to start house-shopping this year and yours is absolutely gorgeous! The real estate pictures I’ve seen online are somewhat terrifying. Lol. I’m jealous.)

    1. Alex

      Good question! I think greens are really hard to measure in cups because that totally depends on how tight you pack the measuring cup… for the Tuscan kale (aka lacinato or dinosaur kale) in this recipe, I’d call about 6 stems worth a half-bunch. The quantity doesn’t matter too much for this recipe :) And thanks! We love our 1920′s neighborhood :)

  12. Joe

    Thanks for another excellent recipe. Great stew for these cold snowy days. However, I do have a couple of suggestions.

    I found that 1 TBS of oregano overwhelms all of the other wonderful flavors of this dish, so next time I’ll cut back to 1 tsp or a little more.

    Also our local Whole Foods did not have anything called Tuscan Kale, only something called Lacinato and a few others. When I got home I googled Tuscan Kale only to find out it is the same as Lacinato, or Dinosaur, or Italian, or Black Kale (who knew?). I had assumed that you mentioned a specific type of kale because the particular variety is important to the recipe (degree of bitterness, cooking time, etc). So I ended up using another variety of kale – “Chou Vert Frise” – mostly because it was organic, but it never seemed to fully cook. I noticed that you mentioned the other names for Tuscan Kale in a reply above, but not in the original recipe. That would have been helpful.

    I do enjoy your blog and I always look forward to new recipes.

  13. Andy H

    I made this last night and it was absolutely wonderful. Looking at the list of ingredients, both my wife and I were expecting something much less than what came out of the pot.

    Thank you again for this absolutely beautiful recipe!

  14. Kati

    I was lucky enough that my friend made this last night. I had already eaten all of my pathetic attempt at indian daal, so I didn’t appreciate the soup when I took a bite last night. She sent me home with a container that I brought with me to work…

    DIVINE! SO GOOD! Licking bowl…
    P.S. – she doubled the artichoke and I wouldn’t make it any other way.

  15. Kristen

    Made this for dinner tonight and it’s delicious! We love artichokes so I might double them next time + add some more heat with the red pepper flakes but it’s definitely going into rotation at our house. Thanks for sharing!

  16. Susan

    I made this for dinner last night and we loved it! My husband was wary when I told him the name, he said it sounded “granola-y”, but was a convert from his first bite. Looking forward to leftovers for lunch!

  17. Betty

    This sounds so yummy! But hubby doesn’t like artichokes and he does the shopping…I have to figure out a way to get him to buy the ingredients… I’ll figure out a way…it sounds too good to not try!

  18. Susie

    Such a delicious sounding recipe. Artichokes aren’t a common cooking ingredient in the U.K but I’m going to find some and make this. Are fire roasted tomatoes just roasted tomatoes? If using plum tomatoes would adding a touch of smoked paprika produce a similar taste? Your house is just gorgeous, a dream house also, especially in the snow.

    1. Post
      Author
      Sonja

      Thanks so much for your nice comments! You can definitely substitute “normal” tomatoes for fire-roasted here; the fire roasting just adds some sweetness and depth of flavor. I wouldn’t think you’d need to add smoked paprika since that is such a distinctive smoked flavor (which fire roasted tomatoes do not have), but it definitely would add a nice kick! Let us know how it turns out.

  19. Brenda

    I found your recipe at Oh My Veggies. I’m a critical care nurse at Vandy. I made this today. It was easy peasy, and delicious! I had a bowl at 5 p.m., plan on another bowl at 2 a.m. and more the next 2 nights I work. Thank you for saving me from fried chicken tenders offered by the hospital at 2 a.m. :)

Leave a Reply

Your email address will not be published.