ARTICHOKE, KALE, AND LENTIL STEW
This is such a rich, flavorful stew. It’s completely vegetarian, so you can eat it if you’re fasting from meat. It can also be cooked on the stove-top within an hour, or tossed into a slow cooker and set to simmer all day long.
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3 cloves garlic, chopped
1 medium onion, diced
2 TBS extra virgin olive oil
1 TBS dried oregano
1 TBS dried basil
4 cups vegetable broth
2 cans 14.5 ounce canned tomatoes
1 cup dried lentils (I use green)
1 bay leaf
1 tsp salt (Kosher or sea salt is best)
1/4 tsp crushed red pepper
1 15-ounce jar artichoke hearts (see notes)
about 4 cups fresh baby kale or fresh spinach (see notes)
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sharp knife and cutting board
measuring cups/spoons
EITHER: small skillet and slow cooker –OR– large stock pot
wooden spoon
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chop the garlic
dice the onion
chop the artichoke hearts
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IF YOU ARE USING A SLOW COOKER:
In your skillet, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.
Put in slow cooker. Add the other ingredients. Cook on high for about 4 hours or low for about 7-8 hours.
IF YOU ARE USING A STOCK POT:
In the pot, heat the olive oil over medium-high heat. Add the garlic and onion. Saute for about 3 minutes. Add the basil and oregano. Cook for about another minute.
Add all of the other ingredients. Bring to a boil. Reduce heat to low and simmer for about an hour.
This is wonderful and rich all by itself, but if you shave Parmesan cheese on top, you’ll discover an entirely new and wonderful flavor profile.
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8 servings
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For the artichoke hearts, jarred hearts in brine are better than canned, because canned hearts have a “tinny” taste to them.
If you are using frozen spinach or frozen kale, you only need about 5 ounces frozen.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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