HEAT the oil in a pan, fry onion until it gets transparent.
ADD garlic and fry for a minute. Add vegetables and fry a little more.
POUR the chicken soup until it covers all the vegetables. When it starts boiling, reduce heat and cook for 10 minutes.
INCORPORATE lentils and let other 10 minutes or until they get cooked. Add thyme, sweet pepper, salt and pepper.
KEEP a cup of lentils and vegetables; pour the rest in the blender and blend it to get a uniform mixture. Strain and put it back to the pot. Soup has to be dense, but you can add soup, if you prefer.
HEAT in a frying pan the other 2 oil tablespoons and fry the “plátano macho”. Place it over absorbent paper and keep.
SEASON the soup and serve it very hot adding to each bowl 2 vegetables and lentils tablespoons.
SERVE with “plátano macho” slices.