Lentil Artichoke Stew

1/4 cup vegetable broth

1 onion, chopped

2 large garlic cloves, pressed or minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 cup dry (uncooked) red lentils (3 cups cooked)

1 bay leaf

2 cups water

juice of 1 lemon

2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice

1 1/2 cups quartered artichoke hearts (1 9-oz frozen package or 1 15-oz can)

1/4 teaspoon crushed red pepper (optional)

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Directions

In the electric oil core skillet or 5 qt add vegetable broth, onion and sauté on medium high heat 350 degrees for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a high simmer 400 degrees. Place cover on, when clicking occurs turn down to low heat 200 degrees and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using).  Cook for about 15-20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.