Lentil Stew with Tomatoes & Artichokes

In a large pot, heat oil over medium heat. Add onions and sauté until translucent. Add garlic, oregano and basil and sauté for another minute. Add red lentils, vegetable stock, red pepper flakes and bay leaf and bring to a boil. Reduce to a simmer and add liquid from canned tomatoes. Chop tomatoes into bite sized pieces and add to the pot. Simmer for 20 minutes or until lentils are tender. Season with salt and pepper to taste.In a separate pan, sauté the artichoke hearts and spinach and combine with lentils. Use vegetable stock to adjust consistency if needed.