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Lentil Stew With Artichokes And Spinach

Lentil Stew With Artichokes And Spinach prepared dish

This hearty lentil stew features artichokes and fresh spinach, creating a nutritious and flavorful dish. Perfect for a quick weeknight dinner, it is both filling and healthy.

This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include fresh spinach, green lentils, bay leaf, black pepper.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 cups fresh spinach (washed and chopped)
  • 1 cup green lentils (rinsed)
  • 1 leaf bay leaf
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 can artichoke hearts (drained and chopped)
  • 1 tsp salt
  • 3 cloves garlic (minced)
  • 1 tsp cumin
  • 1 medium onion (chopped)
  • 4 cups vegetable broth
  • 2 stalks celery (diced)
  • 1 medium carrot (diced)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrot, and diced celery to the pot, and sauté until the vegetables are softened, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, chopped artichoke hearts, salt, black pepper, cumin, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the lentils are tender.
  6. Stir in the chopped spinach and cook for another 5 minutes until wilted.
  7. Remove the bay leaf before serving.

Nutrition (per serving)

  • Calories: 250
  • Protein: 12 g
  • Fat: 7 g
  • Carbohydrates: 39 g
  • Fiber: 15 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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