This umbrian-style lentils with artichokes recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.

Ingredients

  • 1 Cup French green lentils
  • 2 Tablespoons olive oil
  • 2 celery stalks, chopped
  • 2 leeks, sliced
  • 1 Clove garlic (crushed)
  • 1 Cup chopped sun-dried tomatoes
  • 2 Tablespoons chopped fresh sage
  • 1 Tablespoon chopped fresh rosemary
  • 8 oz. mushrooms, sliced
  • 2 Cups ham or vegetable stock
  • 10 oz. prepared artichoke hearts, drained
  • Salt and pepper

Instructions

  1. Rinse lentils. Simmer in water for 20–30 minutes until almost tender; drain any excess liquid.
  2. Heat olive oil in a large pan and soften celery and leeks. Stir in garlic, sun-dried tomatoes, sage, rosemary and sliced mushrooms; cook until mushrooms release their moisture.
  3. Add lentils and stock, cover and simmer 10–15 minutes until the lentils are tender. Add a splash of water if the mixture becomes dry.
  4. Fold in drained artichoke hearts, heat through and season with salt and pepper. Serve warm.

Recipe details

Prep: 15 min · Cook: 35 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.