Add onions to large sauce pan or soup pot and sauté on medium heat for about
5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2
minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes
and tomato liquid, artichoke hearts, and crushed red pepper (if using) and bring
to a boil. Lower the heat and simmer for about 20 minutes or until the lentils
are tender. Add water if stew becomes too thick. Remove and discard the bay
leaf. Add salt and pepper to taste. Serve alone or over rice or pasta.
Blog
