Cumin, coriander, sea salt, and red pepper flakes create a robust flavor, which is then brightened with a splash of lemon juice. Savory lentils and artichokes bring their own unique flavors and textures, making this hearty dish the perfect dinner.

Pasta With Lentils and Artichoke Hearts [Vegan]

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  • 1 cup dry red lentils
  • 1 bay leaf
  • 3 cups water
  • A few drizzles of olive oil
  • 2 cups onions, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 lemon, juiced
  • 2 cups diced canned tomatoes
  • 1 1/2 cups quartered artichoke hearts
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup vegetable broth
  • Sea salt and pepper, to taste
  • 2/3 pounds of pasta


  1. Boil the water in a saucepan, add lentils, and bay leaf.  Lower heat, cover, and simmer for 15-20 minutes or until tender.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.  Add onions and saute until golden, around 5 minutes.
  3. Add garlic, cumin, and coriander, and cook for 2 minutes, stirring frequently.
  4. Add lemon juice, tomatoes, artichoke hearts, vegetable broth, and crushed red pepper flakes, and then simmer on low for 10 minutes.
  5. Drain lentils and add to the tomato/artichoke mixture and simmer for 10 minutes adding sea salt and pepper as needed.
  6. While sauce is simmering, cook pasta according to directions.
  7. When pasta is al dente, drain and transfer to a serving bowl.  Top with lentil and artichoke sauce and more sea salt and pepper, if desired.


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