Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories276.9 kcal (14%)
Total Fat8 g (11%)
Carbs38.5 g (15%)
Sugars7.6 g (8%)
Protein13.9 g (28%)
Sodium1024.4 mg (51%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
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.
Notes
6 liked
1 disliked
Delicious
Go-to
One-dish
Spicy
Easy