In a large soup or stock pot, heat 2 tablespoons olive oil over low heat. Sauté onion and garlic for 4 to 5 minutes. Add carrots, celery, sweet potatoes, diced tomatoes, bay leaves, lentils, balsamic vinegar, herbs de Provence, red pepper flakes, and no-salt-added vegetable stock. Bring to a boil, then cover and simmer for 1 hour, stirring occasionally.

After cooking for 1 hour the lentils should be tender and cooked through. Discard bay leaves. Take a few cups of soup and add to a blender with the remaining 2 tablespoons of olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add the blended soup back to the pot and stir.

Add black pepper, and serve hot!

To a slow cooker, add onion, garlic, carrots, celery, sweet potatoes, diced tomatoes, lentils, balsamic vinegar, herbs de Provence, bay leaves, red pepper flakes, and no-salt-added vegetable stock. Cook for 5-6 hours on HIGH setting, or 6-7 hour on LOW setting. The lentils and sweet potatoes should be cooked all the way through.

Discard the bay leaves. Take a few cups of soup and add to a blender with the olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add back to the slow cooker and stir. Cook for an additional 30 minutes.

Add black pepper, and serve hot!