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Tomato Artichoke Lentil Stew

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:
Serves: 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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67 Comments

  • Reply
    Tieghan
    January 14, 2014 at 11:50 pm

    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!

    • Reply
      Alex
      January 15, 2014 at 11:37 am

      Thanks Tieghan! Let us know if you try it!

  • Reply
    Sarah Toasty
    January 14, 2014 at 11:56 pm

    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…

    • Reply
      Alex
      January 15, 2014 at 10:34 am

      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!

  • Reply
    Belinda@themoonblushbaker
    January 15, 2014 at 3:02 am

    Wow! It is like winter wonderland over there! While it maybe cold it is so pretty. Your shots are perfect!

    This soup would put some soul back in to the cold winter days; Look delicious!

    • Reply
      Alex
      January 15, 2014 at 10:35 am

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

  • Reply
    Skye
    January 15, 2014 at 6:09 am

    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!

    • Reply
      Alex
      January 15, 2014 at 10:39 am

      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…).

  • Reply
    Katrina @ WVS
    January 15, 2014 at 9:49 am

    This stew looks perfect for winter! And your house looks so pretty tucked in with all the snow – all the more reason to enjoy comfort food like this!

    • Reply
      Alex
      January 15, 2014 at 10:39 am

      Thanks Katrina!

  • Reply
    Ashlae
    January 15, 2014 at 10:18 am

    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.

    • Reply
      Alex
      January 15, 2014 at 10:42 am

      Amen!
      Yep, I’ll print out this comment and take it over to him.
      :)

  • Reply
    Amy (Parsley In My Teeth)
    January 15, 2014 at 11:46 am

    This soup looks delicious! And your photos are beautiful!

  • Reply
    Grace
    January 15, 2014 at 12:05 pm

    Stunning! Can’t wait to try this. PS Your house looks great covered in snowy white.

  • Reply
    Laura
    January 15, 2014 at 1:39 pm

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

    • Reply
      Alex
      January 15, 2014 at 1:41 pm

      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 :)

      • Reply
        Laura
        January 15, 2014 at 1:56 pm

        Thanks for the feedback! I can’t wait to make this recipe!

  • Reply
    Arthur in the Garden!
    January 15, 2014 at 3:28 pm

    Nice mix of flavors!

  • Reply
    Jacqi
    January 15, 2014 at 5:30 pm

    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!?

  • Reply
    Annie
    January 15, 2014 at 8:42 pm

    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?

    • Reply
      Alex
      January 15, 2014 at 9:20 pm

      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.

      • Reply
        Alex
        January 15, 2014 at 9:20 pm

        And, awesome! Make some stew!

  • Reply
    Jodie Fitz
    January 15, 2014 at 9:45 pm

    Looks yummy! GREAT pics :)!

  • Reply
    Kathryn
    January 16, 2014 at 4:10 am

    A beautiful + hearty soup – love it. I also have total house envy about your house, let alone the dream house!

    • Reply
      Alex
      January 16, 2014 at 9:05 am

      You should start IndyBakes… the cost of living here is quite a bit lower than London :)

  • Reply
    Gail
    January 16, 2014 at 11:17 am

    Your place is BEAUTIFUL! And this soup looks DELICIOUS.

  • Reply
    Katie @ Produce on Parade
    January 17, 2014 at 5:27 pm

    Yummy! I am pinteresting this, even though my husband is trying to avoid tomatoes due to Rheumatoid Arthritis. I’ll save it for when he’s gone on a work trip :) Absolutely beautiful house!

  • Reply
    Andy
    January 20, 2014 at 1:46 am

    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…

    • Reply
      Alex
      January 20, 2014 at 9:28 am

      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!

      • Reply
        Andy
        January 20, 2014 at 10:38 pm

        Success :) This recipe was very hearty and delicious! Thanks for the post!!

        • Reply
          Alex
          January 21, 2014 at 11:01 am

          Awesome! Glad you enjoyed it. We’re making a double batch for friends tonight :)

  • Reply
    Emily
    January 21, 2014 at 6:41 pm

    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

    • Reply
      Alex
      January 21, 2014 at 9:35 pm

      Glad you enjoyed it, thanks!

  • Reply
    Erin Miller
    January 21, 2014 at 7:06 pm

    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!

    • Reply
      Alex
      January 21, 2014 at 9:35 pm

      Glad you made it and it *eventually* turned out! Thanks for writing!

  • Reply
    Liz
    January 23, 2014 at 8:57 am

    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.)

    • Reply
      Alex
      January 23, 2014 at 9:37 am

      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 :)

      • Reply
        Liz
        January 23, 2014 at 10:23 am

        Thanks! That helps me visualize it better. I’m looking forward to trying it!

  • Reply
    Joe
    January 25, 2014 at 8:31 am

    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.

    • Reply
      Alex
      January 25, 2014 at 9:59 am

      Thanks for the feedback! We will update the recipe ingredients list. Thanks for reading!

  • Reply
    Andy H
    January 28, 2014 at 8:45 am

    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!

    • Reply
      Alex
      January 28, 2014 at 9:23 am

      So glad to hear that you enjoyed it! Thanks for the comment :)

  • Reply
    Kati
    February 4, 2014 at 1:18 pm

    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.

  • Reply
    Kristen
    February 9, 2014 at 8:57 pm

    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!

  • Reply
    Susan
    March 12, 2014 at 9:35 am

    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!

  • Reply
    Betty
    March 29, 2014 at 12:48 pm

    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!

    • Reply
      Alex
      March 29, 2014 at 12:50 pm

      Haha! Maybe this is the recipe that will change his mind :)

  • Reply
    Susie
    March 30, 2014 at 5:12 pm

    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.

    • Reply
      Sonja
      March 30, 2014 at 5:26 pm

      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.

  • Reply
    Brenda
    April 3, 2014 at 9:02 pm

    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. :)

  • Reply
    Julie
    January 3, 2015 at 6:34 pm

    Great recipe! Dinner tonight was wonderful! Even the “boys” liked it!

  • Reply
    Lyndsay // Coco Cake Land
    January 3, 2015 at 9:59 pm

    Ooh thank you for sending me to this post – yum! (gorgeous photos too…) ^__^

  • Reply
    Meg
    January 8, 2015 at 10:50 am

    Made this last night for my family and everyone loved it. We had prepared steak for my picky brothers, but they both went back for seconds of the stew and could not stop eating it! This was so easy and quick to pull together and definitely hit all the right notes of warmth and comfort during this time of subzero temperatures. Thanks for such a delicious, healthy, and hearty recipe that the whole family loved!! This will definitely be put on repeat in my house.

    • Reply
      Sonja
      January 9, 2015 at 10:38 am

      This is so wonderful to hear! This is one of our favorite recipes for the winter, and it is so great to hear from another family who enjoys it too! We actually made it for Christmas Eve this year – it was a hit! Thanks so much for writing and letting us know :)

  • Reply
    Katie @ Whole Nourishment
    January 10, 2015 at 7:34 am

    Made this last night and it was hearty and delicious, just as promised. Artichokes are probably the vegetable I cook with the least but this soup is a reminder of what a great addition they can be. Thanks guys!!

  • Reply
    Christine H
    January 19, 2015 at 8:25 pm

    Thanks for a great recipe that I will make again! Just as Alex above asked, I used crushed fire-roasted tomatoes b/c that’s all my grocery store had (either that or regular whole tomatoes, but I wanted to get the flavor from the fire-roasted ones). The broth is definitely thicker, more tomatoe-y, not sure I would use crushed again–but was still great! (I’ll have to try it with regular and see which way I like better!)

  • Reply
    Anonymous
    February 21, 2015 at 10:13 am

    I’m making this tonight for a couple of vegans friends for dinner. I’ll let you know how it goes!

  • Reply
    Sharnell
    December 13, 2015 at 3:39 pm

    Made this today, w/o the cheese. I was feeling lazy so I used a 12 oz. bag of pre-washed and chopped baby kale, and two 14-oz cans of diced fire-roasted tomatoes. Absolutely fantastic, will definitely be making again. I served it with brown rice that I had around.

  • Reply
    Darcie
    January 4, 2016 at 2:23 pm

    This recipe looks delicious! Do you by any chance have the nutrition info along with calories per serving available anywhere?

  • Reply
    Renie B
    January 7, 2016 at 12:44 am

    Saw this recipe on a 2016 cooking calendar my friends received as a Christmas gift. Made it tonight and wasn’t impressed- it was a good base recipe, but needed twice the lentils (and maybe green instead?) and a Parmesan rind while stewing for more flavor. Overall, it was so tomato-heavy that it resembled a thick marinara sauce dotted with lentils. Hoping it’ll taste more complex tomorrow after it sits overnight.

    • Reply
      Alex
      January 7, 2016 at 10:06 am

      Thanks for the feedback! Sorry you didn’t enjoy it.

  • Reply
    Margo Kinsman
    January 8, 2016 at 9:59 am

    My husband is not very fond of Kale…what are your thoughts for a substitute. I was thinking Spinach or Bok choy.

    Thanks for all the great recipes have forwarded your blog to my friends

    • Reply
      Alex
      January 9, 2016 at 1:30 pm

      Spinach would work great as a substitute :)

  • Reply
    Bethan
    January 25, 2016 at 6:53 pm

    Thank you for this delicious recipe! Made it this evening with shavings of parmesan and some thick seeded wholemeal bread. Fire-roasted tomatoes are very difficult to come by in the UK – I don’t think they are sold here at all, in fact – so I had to use tinned plum tomatoes and lost some of the smokiness/depth to the stew, but it was still super delicious and so easy!

    Thank you for a wonderful share!

    • Reply
      Sonja
      January 31, 2016 at 8:40 pm

      So glad you enjoyed this! Sorry to hear about the fire-roasted tomatoes — I wish they were available everywhere! We’re kind of obsessed with them :) Thanks for writing!

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