Red Lentil Stew with Artichoke Hearts and Quinoa

provided by recipe author
This savory dish is a nice quick meal you can whip up whenever you don’t want to stand over a hot stove for hours. It also serves as a great base to further customize and modify to your heart’s content!
  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Total Time: 30 minutes


Servings: 2
  • 275 g
    quinoa or preferred grain
  • 1 tbsp
    oil of choice
  • 1
    onion finely chopped
  • 3 cloves
    garlic pressed
  • 2 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 175 g
    red lentils
  • 1
    bay leaf
  • 250 ml
  • 1
    lemon squeezed
  • 1 can(s)
    diced tomatoes
  • 2 can(s)
    artichoke hearts drained
  • salt and pepper to taste
  • 1 handful(s)
    fresh parsley


  1. Heat up oil in a large pan and fry the diced onions for about 5 minutes. Then press the garlic on top and add the cumin and coriander to the mix. Let it all soak up the flavor for about another minute, mixing it all the while. Add the red lentils and the bay leaf (you will remove it later) then pour the water in. Set it to boil and use that time to chop the artichoke hearts into 4 corners.

  2. Add the lemon juice, diced tomatoes and chopped artichoke hearts and let it all cook for 15 minutes.

  3. Meanwhile, cook the quinoa (or preferred grain).

  4. After 15 minutes, add salt and pepper (to taste) to the lentil stew. Garnish the end result with parsley and remember to remove the bay leaf before serving.


Tip: If you can’t get your hands on red lentils, you can use brown ones instead. These will cook much faster (about 5 minutes should be enough) so keep that in mind while making the dish.


Courses: Lunch, Main Course
Cuisines: Fusion
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Season: Autumn, Winter
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Cooking
Type of dish: Bean dish, Stamppot, Stew
Campaigns: VeggieChallenge

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