Quick and Healthy Lentil Stew with Artichokes

Warm up your weeknight dinners with this Quick and Healthy Lentil Stew with Artichokes, a wholesome, one-pot dish loaded with bold Mediterranean flavors and nourishing ingredients. This hearty vegetarian stew features protein-packed green or brown lentils paired with tender artichoke hearts, a medley of aromatic vegetables, and a blend of spices like smoked paprika and cumin for a smoky, earthy depth. A touch of lemon juice brightens up the rich, savory broth, while a handful of fresh spinach adds vibrant color and a boost of nutrients. Ready in just 45 minutes with minimal prep, this easy-to-make recipe is perfect for busy nights and meal prep alike. Serve it warm with crusty bread or enjoy it on its own for a satisfying, fiber-rich meal that's as healthy as it is delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup dry green or brown lentils
• 1 can (14 oz) canned artichoke hearts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Rinse the lentils under cold water and set aside.

Step 2

Drain and quarter the artichoke hearts. Set them aside for later.

Step 3

In a large pot, heat the olive oil over medium heat.

Step 4

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for another minute until fragrant.

Step 6

Pour the vegetable broth and diced tomatoes (with their juice) into the pot. Stir well.

Step 7

Add the rinsed lentils, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil.

Step 8

Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the lentils are tender.

Step 9

Once the lentils are cooked, stir in the quartered artichoke hearts and baby spinach. Cook for another 3-5 minutes until the spinach is wilted and the artichokes are heated through.

Step 10

Stir in the lemon juice for a bright, fresh finish. Remove the bay leaf before serving.

Step 11

Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2360.8g)

Amount per serving	% Daily Value*
Calories	1348.9

Total Fat 52.4g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 9.0g
Cholesterol 8.2mg	0%
Sodium 6273.9mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 65.2g	0%
Total Sugars 44.1g
Protein 56.0g	0%

Vitamin D 0IU	0%
Calcium 613.7mg	0%
Iron 23.8mg	0%
Potassium 4607.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 15.7%

Carbs: 51.3%