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
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.

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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 :)

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