Garlicky Leek & Artichoke Soup With Crunchy Roasted Lentils Recipe! #tipit by Vanessa Luft Garlicky Leek & Artichoke Soup With Crunchy Roasted Lentils Recipe! #tipitIngredients Soup: 2 Tablespoons olive oil 2 medium-large leeks, white and light green parts only, chopped (about 2 cups) 9 cloves of garlic, peeled 2 cups low sodium vegetable broth 2 cups water + more to thin if necessary 2 9oz jars water packed artichoke hearts, well rinsed and drained (2 cups) OR 1 10oz bag frozen artichoke hearts, thawed 2 medium boiling potatoes, cut into 1 inch cubes (3/4 cup) 6 fresh thyme sprigs 2 Tablespoons fresh lemon juice pinch of crushed red pepper flakes salt and pepper to taste micro greens for topping Crunchy Lentils: 1 cup cooked green lentils 1/2 Tablespoon olive oil 1/2 teaspoon garlic powder 1/4 teaspoon fine sea salt 1/8 teaspoon cayenne pepperDirections Heat olive oil in a large saucepan over medium heat. Add the leeks and garlic and sauté for 5 minutes, or until the leeks are soft and translucent. Add broth, water, artichokes, potatoes and thyme. Bring to a boil. Reduce heat to medium low, sprinkle with a little salt and pepper, partially cover the pan and simmer for about 25 minutes, or until potatoes are tender.While the soup simmers prepare the crunchy lentils. Preheat the oven to 400F. In a small bowl toss the lentils with the oil and spices. Place in a single layer on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-23 minutes. Toss the lentils at least once or twice throughout cooking and keep a close eye on them for the final 5 minutes.Remove thyme sprigs, and strip remaining thyme leaves into the soup pot. With an immersion blender (or carefully in batches use a regular blender) puree the soup until smooth and creamy. If the soup is too thick add a little more water as needed. Stir in lemon juice and crushed red pepper flakes. Taste test and adjust seasonings if need be. Ladle soup into bowls and top each bowl with crunchy lentils and micro greens.