• Heat oil in a heavy, non-reactive 3 quart pot, add onions and sauté over low-medium heat for 5 minutes until translucent, but not colored. Add celery, carrots and bay leaves, stir and cook for 3 minutes. Add the garlic and seasoning* and stir one minute more, to release the flavors.
• Add the tomatoes, vegetable broth, sprouted lentils and orange juice. Bring to a boil, then cover and simmer about 20 minutes - stirring occasionally until the lentils are very tender.
• Cool slightly and puree 1/3 of the soup in a blender, returning the puree to the pot - give a big stir.
• Taste the soup and salt if necessary - this will depend on the saltiness of your vegetable broth. Add 2 dashes of cayenne pepper and 1 tablespoon of lemon juice, stir well.
• Serve the soup in individual bowls. Garnish the soup with: Baked Plantain Cubes, Lemon Crema, Sliced Jalapeños, Cilantro Leaves and Roasted Spiked Chickpeas. Garnishes make it special!

Baked Plantains: (optional but lovely)

• Slice a very ripe plantain 1/2" thick. Place on a parchment lined baking sheet. Brush 2 teaspoons neutral oil over and under slices. Cook in a preheated 400 degree oven until slightly golden, about 5 minutes. Turn over with tongs, brush with 1 teaspoon more oil and continue cooking until golden and softened - about 5 - 8 minutes longer. Cut into 1/2 chunks.(Ripe plantains have peels that are almost completely black. However, the firm, ripe ones called for in this recipe are black and yellow. Roll the unpeeled plantains on the counter to soften them.)

Garnishes:

Lemon Crema:

• In a small bowl, add 3 tablespoons sour cream or greek yogurt. Add 1 teaspoon fresh lemon juice, 1/4 t. cuban seasoning and a pinch of salt, stir and refrigerate.

Roasted Spiked Chickpeas:

• Rinse 1/2 cup cooked chickpeas, place them on a paper towel to dry. Rub gently to remove any skins and discard them. Place chickpeas on a small baking pan and cook in a preheated 400 degree oven for 3 minutes to dry them out. Add 2 teaspoons olive oil and 2 teaspoons Cuban seasoning, rub in well. Roasted in oven, shaking once, until just a little crispy, about 10 minutes.

*Karen's Salt Free Sazón Cuban Seasoning:

• Ingredients: 2 T. onion powder 1 T. ground black pepper 1 T. cumin seed, toasted and ground 2 t. lemon zest, dried and ground 2 T. dehydrated garlic, granulated 1 T. oregano 1 t. celery seed, ground 1 t. smoked paprika 2 t. annatto seeds, ground 1/2 t. turmeric.
• Mix all together. Yield: 1/2 cup. Store on an airtight, glass container in a cool, dark place.