Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C). Toss the cherry tomatoes with enough olive oil to lightly coat them and a little salt and pepper. Spread on a rimmed baking sheet and roast for 15–20 minutes, until blistered and softened.
- Combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, reduce the heat and simmer uncovered until tender but still holding their shape, starting to check at 20–25 minutes. Add a little water if the pan dries before they soften. Drain excess liquid if needed.
- While the lentils cook, heat half the measured olive oil in a large skillet over medium heat. Add the sliced mushrooms and a pinch of salt. Cook for about 6–8 minutes, stirring occasionally, until their moisture evaporates and their edges turn golden. Transfer to a plate.
- Add the remaining measured olive oil to the skillet. Cook the shallot for 2–3 minutes, until softened. Add the garlic, oregano, cumin and optional red pepper flakes and cook for 1 minute, stirring.
- Add the artichoke hearts and cook for 3–4 minutes. Stir in the cooked lentils, lemon zest and juice. Season with salt and pepper and cook for another 2–3 minutes, until hot throughout.
- Stir in the spinach until wilted, then return the mushrooms to the skillet. Toss gently to keep the lentils intact.
- Remove from the heat. Top with the roasted tomatoes and scatter over the parsley and basil. Serve warm, with any desired accompaniments.
Nutrition
Notes
Options: Cooked farro or pearled barley can replace the cooked lentils for a chewier grain-based dish; cook the grain separately with its own package liquid and timing. Sautéed zucchini or eggplant can replace mushrooms. Aged balsamic adds a sweet-tangy finish; toasted pine nuts or walnuts bring crunch. Make ahead: Cook lentils and roast tomatoes up to three days ahead, refrigerate separately and assemble when needed. Refrigerate leftovers promptly and reheat to 165°F. Make a meal: Serve with herbed quinoa, couscous, brown or wild rice, crusty vegan bread or pita. Add a salad of arugula and shaved fennel with lemon vinaigrette, or spinach, orange and avocado. Vegan feta, cashew cream, tahini drizzle or a lemon-garlic vegan yogurt sauce adds creaminess. Mint, basil, lemon zest or lemon wedges make a bright finish. Roasting oil and optional accompaniments vary with your serving choices.
Nutrition estimate: Per serving, based on four servings. The estimate includes the measured two tablespoons of oil and all three cups of broth, uses about 240 grams of drained brine-packed artichoke hearts, and counts the juice of one lemon. Unmeasured roasting oil, lemon zest, added salt and black pepper, optional chili flakes and accompaniments are excluded. The artichoke brand, drained weight, broth and extra oil will change the values.
