vegan black lentil soup: how to make it zesty and flavorful |

Ingredients

• 1 lb organic black lentils (beluga lentils), sorted and rinsed
• 1 bay leaf
• ½ cup tbsp avocado oil or organic olive oil
• 4 medium to large shallots, diced
• 1 large garlic clove, minced
• 6 sprigs of fresh thyme, stems discarded
• ½ tsp freshly ground black peppercorns or grains of paradise
• 1 large (weighing 16 oz to 18 oz) Japanese sweet potato, diced into pieces of the same size as your macadamia nuts
• 1 tbsp calcium-chloride-free, BPA-free tomato paste
• 16 oz (450 gr) good quality tomato sauce
• 1 piece of ginger, peeled and grated (about 1 inch long)
• 2 stripes of organic orange zest, each 2.3 inch wide x 4 inch long
• 5 oz (140 gr) roasted unsalted macadamias
• 1 cup vegetable broth. We use broth from Rapunzel No Salt Added Vegan Cubes.