RED LENTIL ARTICHOKE STEW

2 medium yellow onions, diced
3 garlic cloves, pressed
2 teaspoons cumin
1 tsp coriander
32 ounces vegetable broth
1 cup red lentils, rinsed
1 bay leaf
2 TBSP lemon juice
1 (24 oz) can diced tomatoes
2 cups artichoke hearts
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper

Rice, quinoa or pasta.

Saute onions until clear. Add garlic, cumin and coriander; cook for 2 minutes. Add remaining ingredients. Bring to a boil then simmer for 30 minutes or until red lentils are cooked.

It's delicious serve by itself, over brown rice, quinoa or pasta. Salt and pepper to taste.

The original recipe is on page 70 of The Vegan Table. This is my slightly modified version.