Lentil, Artichoke, and Kale Stew
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Lentil, Artichoke, and Kale Stew recipe
serves 4
This soup is a pantry-friendly staple and easy to improvise with what you have on hand. I typically use French green lentils and red lentils in my kitchen, but was accidentally delivered 2 large containers of brown ones and had to find something to do with them. Turns out, my Mushroom Lentil Pate is also delicious with basic brown or green lentils, but this soup was filling, nourishing and delicious as well.
1 onion, diced
2 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
3 teaspoons dried herbs (I used 1 t each of oregano, thyme, and parsley)
1 10-ounce jar of marinated artichokes, chopped (frozen or canned OK too)
1 chopped veggie (I used zucchini)
1.5 cups brown lentils, rinsed
8 cups water
1 parmesan rind (optional but gives great flavor)
2 15-ounce cans diced tomatoes
1 bunch of greens, chopped (fresh or frozen OK; I used kale)
Saute onion, carrot celery, garlic and dried herbs for a few minutes, until they are softened. Add artichoke, other veggies, lentils, and water and simmer for 30 minutes.
Add diced tomatoes and simmer for 5 minutes more. Taste and season for salt. Turn off heat and stir in greens.
