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.
Makes 1 Cup (240ml)
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.