Instructions: Saute garlic & onions in soy sauce til they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not. Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about 1/2 hour. Add the Beef-Not and the chunks from the second potato, cook til tender. Salt & Pepper to taste. You got soup!

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