Creamy Artichoke Casserole with Spinach, Lentils, and Paprika (Vegetarian)
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.
Equipment
- 1 large 30cm / 12-inch skillet with deep sides
- Cooking Tongs
- Sharp kitchen knife and Cutting board
- Ladle
- Wooden spoon or spatula
- Box grater
Ingredients
- 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 or 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
Instructions
Step 1 - Prepare the Veg and Sauce
- Heat stock and keep it handy for use later.1.5 cups of vegetable stock
- Thaw the spinach before cooking with it and be sure to squeeze out any excess moisture.7 oz 200g frozen spinach (or fresh, if you choose)
- Heat some oil on medium-high heat and fry the diced onion until golden. Add the grated tomato and stir through. Make a small well and drizzle a little more oil in the well and add the garlic. Cook for a minute or until fragrant then mix into the tomato and onion.3 tablespoons of extra virgin olive oil, 1 onion, 2 tomatoes, 4 cloves garlic minced
- Add the paprika and white pepper and season to taste with salt (we used around ¼ teaspoon of salt).1 heaped teaspoon of sweet paprika, 1 teaspoon of ground white pepper, Salt
Step 2 - Add lentils and simmer
- Add the lentils and around half of the stock and stir through. (Aim for around ½ inch/1cm of liquid above the lentils).1 cup brown or red lentils
- Simmer on low for around 20 minutes, or until most of the liquid has evaporated.
- Add a few ladles of stock and then add the spinach and stir through.
- Add the artichoke pieces (be careful not to break up the artichoke pieces too much).17 oz 500g artichoke hearts (canned in water) drained
- Add the cream and gently stir into the other ingredients.1 cup of heavy cream
Step 3 - Simmer, and serve
- Give everything a good stir, add half the grated cheese, and simmer on low heat for around 10 minutes.¼ cup of freshly grated Manchego
- Right before serving, remove from the heat and sprinkle the rest of the grated cheese over the top along with a little paprika for color.
- Garnish with some fresh chopped parsley and serve alongside plenty of fresh bread, mashed potato, or steamed rice.Fresh chopped parsley