'1 1/2 cups cooked soybean lentils (see basic recipe)'
'2 tablespoons olive oil'
'2 chopped onions'
'1 minced garlic'
'1 green bell pepper, seeded and chopped into cubes'
'2 grated carrots, chopped into cubes'
'2 cups fresh tomatoes, peeled and chopped into small pieces'
'1 liter chicken or vegetable broth'
'2 tablespoons chopped parsley'
'to taste salt'
'1 1/2 cups cooked soybean lentils (see basic recipe)'
'2 tablespoons olive oil'
'2 chopped onions'
'1 minced garlic'
'1 green bell pepper, seeded and chopped into cubes'
'2 grated carrots, chopped into cubes'
'2 cups fresh tomatoes, peeled and chopped into small pieces'
'1 liter chicken or vegetable broth'
'2 tablespoons chopped parsley'
'to taste salt'
'Blend 3/4 cup of cooked soybean lentils with a little broth in a blender until creamy.'
'Heat the olive oil in a pot and sauté the onion and garlic until softened.'
'Add the bell pepper, carrots, and cook for an additional 5 minutes, stirring occasionally.'
'Combine the tomatoes, remaining broth, parsley, salt, and soybean lentils from the blender
Bring to a boil, cover, and simmer until the vegetables are tender.'
'Add the remaining soybeans and reheat.'
'Serve hot.'
