She won the VegNews cookbook of the year award with her earlier (and also excellent) work, The Joy of Vegan Baking.
Here is what I made over the weekend. It was SO yummy! And it was even better as leftovers!
Red Lentil and Artichoke Stew
2 medium yellow onions, chopped
1.5 c water, plus 1 tablespoon water
2 or 3 cloves garlic
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons lemon juice
1 bay leaf
1 c dried red lentils
1 can diced fire-roasted tomatoes
1 can artichokes in water, drained and quartered
1/4 teaspoon red pepper flakes
salt and pepper
1. Heat 1 tablespoon water in a soup pot. Cook onion until soft, about 7 minutes.
2. Add in cumin, coriander and garlic, cook another 2 or 3 minutes.
3. Add 1.5 c water, lemon juice, bay leaf, tomatoes and juice, artichokes, lentils and red pepper flakes.
4. Bring to a boil. Turn heat to low and simmer for about 30 minutes. Add more water if stew becomes too thick. Remove bay leaf before serving. Serve with pasta or rice. (I made it with brown rice)