The following recipe is an adaptation from one I made and wrote about in 2012. Since then we've discovered we like the green lentils much better than the mushy red ones and we've discovered the beauty and convenience of the Instant Pot.
Red Lentil Artichoke Stew
RED LENTIL ARTICHOKE STEW:
1-1/2 cups water
1 can of Petite Diced Tomatoes, not drained (or even better some from your garden)
2 medium sized yellow onions, diced
2 to 3 garlic cloves, minced
3 stalks of celery, chopped
1 bell pepper (whatever color you have. I prefer the red and purple)
1 tbsp Mrs. McKay's Chicken Seasoning
2 tsp ground cumin (we always use more cumin than called for in everything – so use more if you want!)
1 tsp ground coriander (take the whole ones and grind them up with a mortal and pestle – no comparison to ground spices in the bottle at the grocery store)
1 cup green lentils, rinsed
1 bay leaf
2 Tbsp fresh organic lemon juice (I use organic cold-pressed essential oil if I don’t have the organic lemons, just a couple drops)
1 can (15 oz) drained artichoke hearts
½ tsp crushed red pepper flakes
Salt & pepper to taste
Put Instant Pot on sauté setting and cook onions until transparent. I like a little brown on them as it sweetens and mellows out the flavors but I also sometimes get distracted and they brown to the point of bitter, so just keep an eye on them. Add the garlic until just warm and you can smell it, then add the spices. Blend this just until the fragrance rises from the pan. Add the water, lentils, bay leaf, lemon juice, tomatoes with liquid, artichoke hearts, spices and red pepper flakes (we don’t always do this, but we’re wimps when it comes to “heat”.) Add to rinsed green lentils in the pot. Set to Manual for 20 minutes - use instant release. And there you have it!
Now I have to admit that I’ve been writing down recipes since I was 16 yrs old (or younger), so I wasn’t sure where this one came from, but I googled it and apparently I wrote this one down during one of our afternoons at Barnes & Noble since I don’t have the book or at least can’t find it right now, but I have way too many cook books – or so my family would tell me. I’m not sure you can EVER have too many. It apparently was “adapted” from The Vegan Table by Colleen Patrick-Goudreau. I’m much more careful now when I write down a recipe to make sure I also make note of the original author.
Let me know if you try it, how you liked it, or how you would improve it. I have never ever followed a recipe that I didn’t change it somewhat and then change it again the next time I cook it. Which is why I make a photocopy of each recipe and then note the date I first try it, who was there, what was the occasion, and how did we like it. It gives me great joy to go back through some of my recipes and remember some of the family occasions where we first tried them.
I've posted another artichoke recipe that is one of our favorites - here - and also why we think artichokes are one of nutrition's super hero's here. AND - three more nutritional reasons to try this recipe - here.
Thanks for listening!
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