-Cook sprouted lentils according to package instructions.
-Heat coconut oil in large saucepan over medium-high heat.
-Add green onion and shallots and cook 3-5 minutes, stirring frequently.
-Add broccoli, thyme, salt and pepper, and sauté for 5 minutes.
-Add broth and bring to a boil.
-Cook an additional 5-10 minutes, or until vegetables are tender.
-Cool slightly, then working in batches, puree soup in a high speed blender or food processor until smooth and creamy.
-Return soup to pot, and heat over low until soup is hot.
-Season to taste and serve!
Divide leftover soup into small mason jars - keeps 4-5 days in refrigerator.