How to Make Creamy Artichoke Casserole with Spinach, Lentils, and Paprika (Vegetarian Recipe)


by Papri Spice



Full Recipe:

This creamy artichoke casserole with spinach, lentils, and paprika is the ultimate comfort food that’s loaded with a velvety creamy sofrito sauce. This easy one-pot recipe uses lentils to bulk up and add a delicious rich flavor, along with lots of sweet paprika. It’s a skillet casserole so it is made on the stovetop and is ready in around 40 minutes.

Prep time: 5 minutes
Cook time: 30-35 minutes
Ready in: 40 minutes

(Serves 4 as a main meal)
1.5 cups of vegetable stock
7 oz (200g) frozen spinach (or fresh, if you choose)
3 tablespoons of extra virgin olive oil
1 onion, diced fine
2 tomatoes, grated and skin removed
4 cloves garlic minced
1 heaped teaspoon of sweet paprika
1 teaspoon of ground white pepper
Salt (to taste)
1 cup brown / red lentils
1 cup of heavy cream
17 oz (500g) artichoke hearts (canned in water) drained
¼ cup of freshly grated Manchego (or other hard cheese), plus more for serving
Fresh chopped parsley (for serving)

___For serving___
Fresh bread, mash potato, or steamed rice

___Equipment Needed___
1 large 30cm / 12-inch skillet with deep sides
Cooking tongs
Sharp kitchen knife and cutting board
Wooden spoon or spatula
Box grater

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