Heat oil in skillet over medium heat. Add rinsed lentils and toss for 1 minute. Add stock, vermouth, black pepper, turmeric, coriander and mustard seeds, and red chile flakes, and simmer for 20-25 mins until softened. Remove from heat. Add artichoke hearts, toss, and serve over bed a fresh spinach, topped with chopped tomato & parsley. Enjoy!
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