Creamy Artichoke Casserole with Spinach, Lentils, and Paprika (Vegetarian)

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)