Lentil soup with artichoke

Name: Lentil soup with artichoke
Cuisine: European, Mediterranean
Ingredients: Salt; 5 heaped tbsp coarsely chopped flat-leaf parsley; 120g artichoke hearts in oil, drained and thinly sliced, to serve; 2 tbsp extra- virgin olive oil; 2 leeks, trimmed, halved lengthways and thinly sliced; 3 carrots, trimmed, peeled, halved lengthways and thinly sliced; 1 celery heart, trimmed and thinly sliced; 1 heaped tbsp finely chopped fresh ginger; 1 heaped tsp finely chopped medium- hot red chilli; 4 garlic cloves, peeled and finely chopped; 2 x 250g packets cooked green lentils (eg puy); 2 tbsp cider vinegar; 1 litre vegetable stock

7 steps

Updated at: Thu, 17 Aug 2023 13:38:30 GMT

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Ingredients

4 servings

salt

5 heaped tbspflat-leaf parsley

coarsely chopped

120gartichoke hearts in oil

drained and thinly sliced, to serve

2 Tbspextra-virgin olive oil

2leeks

trimmed, halved lengthways and thinly sliced

3carrots

trimmed, peeled, halved lengthways and thinly sliced

1celery heart

trimmed and thinly sliced

1 heaped tbspfresh ginger

finely chopped

1 heaped tspred chilli

finely chopped medium- hot

4garlic cloves

peeled and finely chopped

2 x 250ggreen lentils

cooked, eg puy

2 Tbspcider vinegar

1 litrevegetable stock

Instructions

Step 1

Heat the oil in a large saucepan over a medium heat.

Step 2

Add the leeks, carrots, celery, ginger and chilli, and fry for about 10 minutes, until they have softened and are starting to colour, then add the garlic and cook for a few minutes longer.

Step 3

Stir in the lentils, then add the vinegar and stock.

Step 4

Bring to a boil and simmer for eight minutes, or until the vegetables are tender.

Step 5

Puree a third of the soup in a food processor, then stir this back into the pan.

Step 6

Season with salt and stir in four tablespoons of the parsley.

Step 7

Serve hot, with the artichokes in the centre of each bowl and the remaining parsley scattered on top.