It’s 7 pm, I’ve ended a long workday, and all I want to do is mindlessly binge watch Felicity. Before that can happen, I need to eat something anything to quell the shrieks of terror my stomach is emitting. My heart sinks at the state of the bare shelves of the fridge, but then a tiny a flicker of hope ignites when I see a jar of marinated artichoke, two sad carrots, and some kale. Thanks to my stocked pantry, I whip together a nourishing soup instead of resorting to pizza delivery. End scene as music swells in the background.
Let’s get a raise of hands for how many times that exact scene has played out in your house, except with a different ending – may it be frozen pizza, delivery, a box of mac and cheese or cereal for dinner. No shame. I’ve been there as well.
So many times in fact that I’ve come to stock my pantry with lentils to avoid any hunger induced meals that I’ll likely regret. Lentils are a wonderful source of protein and dietary fiber, but most importantly they taste delicious. Take this recipe for example; the lentils create a rich and creamy stock without a lick of dairy.
Hearty stick to your ribs comfort food with an earthy Italian flare; this Tomato Artichoke Lentil Stew is a nourishing choice in the winter months. Serve it with a green salad or a crusty slice of bread. Enjoy!
if you decide to take a chance on this Tomato Artichoke Lentil Stew, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 shallot, minced
- 2 cloves of garlic, minced
- 2 large raw carrots, diced
- 1 cups lentils
- 1 cup pureed tomatoes
- ½ cup marinated artichokes, chopped
- 3½ cups vegetable broth
- 2 tablespoons artichoke brine
- 2 cups packed baby kale, divided
- Salt to taste
- In a large pot over medium heat, saute shallot and garlic until golden brown. Add in carrots and cook for another 5 min.
- Pour in lentils, pureed tomatoes, marinated artichokes, vegetable broth, artichoke brine and 1 cup baby kale. Cover with lid and simmer for 35 - 40 minutes, until lentils are tender. Add in another 1 cup of baby kale and stir. Season with salt. Serve