LENTIL ARTICHOKE MUSHROOM STEW

Lentils are easy to cook and one of the few beans that does not require soaking before cooking.  Besides adding artichokes and mushrooms to the lentils, you could also add other vegetables or substitute.  One lesson I have learned is that you add the lemon juice at the end of the cooking the beans.  If you add lemon juice at the start, it takes much longer for the beans to cook.   I enjoyed this dish.

Onions saute in a large saucepan.

Lentils and vegetables are simmering.

Stew is ready to be served.

INGREDIENTS:

1/3 cup vegetable or chicken broth
1 onion, chopped
2 large garlic cloves, minced
2 cups mushrooms, sliced
1 tsp ground cumin
1/2 tsp ground coriander
1 cup dry (uncooked) red or brown lentils (3 cups cooked)
1 bay leaf
3 cups water
1 tbsp of lemon juice
1-ounce can tomatoes, undrained, or 6 cups chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1- 14-ounce can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

DIRECTIONS:

Heat broth in a large saucepan. Add onion and sauté on medium heat for about 5 minutes, until golden. If the onion sticks to the pan, add a bit of water.  Add the mushrooms and continue cooking for another 2 minutes.  Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add tomatoes, artichokes, and crushed red pepper (if using).

Simmer for about 30 minutes, until the lentils are tender.  Add the lemon juice.  Remove and discard the bay leaf. Add salt and black pepper, or to taste.  Makes 6 servings

Adapted from http://pcrm/org/kickstarthome