Sweet Potato, French Lentil and Lemon Soup

1.

Place TM Basket into TM Bowl and set scales – weigh lentils remove TM basket and soak lentils in cold water whilst preparing rest of ingredients (lentils can stay in TM Basket as long as they are covered with water – leaving them in basket makes it easier to drain later)
Place parmesan into TM Bowl and set to speed 9 for 5 seconds – remove from TM Bowl and place in small serving dish
Place parsley into TM Bowl – speed 7 for 10 seconds – remove from TM Bowl and set aside
Place carrots and sweet potato into TM Bowl - speed 4 for 7 – 10 seconds till evenly chopped – remove from TM Bowl and set aside
Place garlic into TM Bowl – speed 5 for 5 seconds leave in TM Bowl
Place leek into TM Bowl – Speed 4 for 7 seconds
Add olive oil or butter and set timer to 8 minutes, temperature 100* speed 1 reverse with MC in lid
Add strained lentils, carrots, sweet potato, water, stock concentrate and thyme sprigs to TM Bowl, set timer for 40 minutes, temperature 100* speed 1.5 reverse
Remove lid and using TM Spatula – remove thyme stalks (they should appear when you mix the soup upwards in the TM Bowl)
Add chopped parsley, black pepper to taste and lemon juice – If using shredded silverbeet, add this now. Place lid on TM Bowl and mix speed 1.5 reverse for 10 seconds (if necessary you can cook silverbeet for a few minutes) If using baby spinach leaves, place a small handful into each bowl you are going to serve.
Pour soup onto baby spinach leaves and sprinkle with parmesan.
Enjoy.
NOTE: lentils require shorter cooking time if they have longer soaking time prior to cooking