Lentil Artichoke Stew

I figure I've only got a little bit longer before it would be absolutely ludicrous to post soup recipes, since summer is just around the corner. And although I can't promise I won't actually be ludicrous and post hot soup recipes for hot summer days, I couldn't let winter be completely done without sharing this one.

It's definitely in my top 5 fave soups of all time. It's fiber-full and fabulous!

Bust out your stockpot. It's probably up top, near your waffle iron and that box of extra wine glasses...there you go. Heat a solid dash of olive oil over medium high heat, then add:
2 medium onions, diced

Cook 'em till they start to soften, then add:
2-10 cloves garlic, minced
1 tbs cumin
1 tsp coriander (optional...some people don't like coriander and that's okay)

After things come together and smell amazing, add:
2 cups water
2 tbs lemon juice
1 big can diced tomatoes, with their liquid (the fire roasted kind is the best!)
1 can artichoke hearts, drained (NOT THE OIL-PACKED KIND...EWW)
1 heaping cup dry lentils
1 tbs red pepper flakes, or to taste

Cover the pot and bring everything to a boil, then lower then heat and simmer for about 30 minutes or until the lentils are soft and smooshy. Finally, season-and-taste-and-season-and-taste with salt...this is truly the secret to good soup, so do it.

You guys are awesome.

(inspired by and adapted from The Vegan Table)