Best Mediterranean Artichoke And Red Lentil Stew Recipes

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

MEDITERRANEAN ARTICHOKE AND FRESH FAVA STEW

Steps:

• Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
• Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
• Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.