3. Add stock and bring to a boil. Reduce heat to medium-low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
4. Purée soup in food processor or with hand blender. Return to pot, season with salt and pepper. Stir in lemon juice and syrup. Reheat when needed.
5. For garnish, heat oil in a small skillet over medium-high heat and fry sage leaves for 30 seconds or until crisp. Drain on paper towels. Place on soup.