2tablespoonsgrapeseed oil or extra-virgin olive oil
2teaspoonsminced garlicabout 2 cloves
1cup150g diced yellow onion
1cup132g diced celery
1cup160g peeled and diced carrot
1teaspoonnatural saltplus more to taste
2cups370g dry green lentils
1tablespoonfinely chopped fresh thymeplus more to taste
½teaspoonground black pepper
8cups2 l vegetable broth
Fresh lemon juice
Optional: avocadopea greens
1cup240ml Basil-Is-the-Bomb Sauce with the red pepper flakes booster
Basil-is-the-Bomb Sauce:
½cup120ml extra-virgin olive oil
2cups50g loosely packed basil leaves
¼cup20g finely chopped green onion (white and green parts)
1½tablespoonsfresh lemon juice
2teaspoonsminced garlicabout 2 cloves
¼teaspoonapple cider vinegar
¼teaspoonnatural saltplus more to taste
Optional boosters: 2 teaspoons capersdrained, 1 teaspoon wheatgrass powder, 1/8 teaspoon red pepper flakes, plus more to taste
Instructions
To prepare the basil-is-the-bomb sauce, throw everything into your blender, including any boosters, and blast on high for 30 to 60 seconds, until smooth and emulsified. Tweak the salt and pepper flakes to taste. This is best served immediately, but will keep, sealed and chilled, for about 5 days. Makes 1 cup.
Heat the oil in a large saucepan over medium-low heat and sauté the garlic, onion, celery, carrot, and ½ teaspoon of the salt for about 5 minutes, until the vegetables soften slightly. Stir in the lentils, thyme, pepper, and broth. Increase the heat to medium-high, bring the mixture to a lively simmer (not a full boil), and cook for about 5 minutes. Lower the heat to medium-low, cover, and simmer for about 20 minutes, until the lentils and vegetables are tender but not mushy. Add salt to taste.
Ladle the soup into bowls and add about ¼ teaspoon lemon juice to each serving. Drizzle 1 tablespoon of the Basil-Is-the-Bomb sauce over the top of each bowl and serve with a few of the avocado slices, a dollop of sour cream, and some of the pea sprouts. Pass the remaining Basil-Is-the-Bomb sauce and more lemon juice at the table.
Notes
Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.