Preheat the oven at 400°F. 2. Rinse carrots, peel onion and plantain. Roughly chop vegetables and do not finely chop you may chop them into bite size pieces. All vegetables will go in a bowl, add oil then seasonings. Mix well and add them into a baking pan, layer evenly.
Bake for 35 minutes on the top rack. While that's baking, simmer sprouted lentils with soup and water. Keep the pot to high heat (takes about 5 minutes) until it reaches a simmer, then lower heat to medium and let this cook for 30 minutes or until the lentils are tender, stirring occasionally. Check on it every now and then making sure it doesn't overflow or burn.
Add roasted vegetables to the lentil soup. Stir in the juice from the lemon. Mix well then serve topped with vegan crema and parsley or cilantro.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.