8Zucchiniwide as possible, preferably round ones as they are easier to fill
Soak the lentils and soy in 2 separate water bowls for 30 minutes.
gently squeeze the soy as much as possible.
Fry the onion in olive oil until it becomes transparent, add the garlic. After 2-3 minutes - separate half of the mixture into another wider pot, that will be used for the tomato sauce.
Add soy, paprika, chili. keep cooking for 10 minutes.
Add Lentils and Carrots and additional herbs, fry another 10 minutes, when needed - add water and stir. add Salt and pepper.
Cook on a low flame for 20 minutes.
Tomato sauce - Add chopped tomatoes, sugar and 2 tbsp olive oil to the onion and garlic on the second pot. add salt and pepper.
Add water and when boiling - cook on a low flame for 30 minutes. add parsley.
Emptying the Zucchini should be easy when done gently. I use a sharp long and narrow knife and take out small pieces of the zucchini at a time. when I opened a "tunnel from both ends of the zucchini I widen it gently. it's important not to half the zucchini and keep it relatively closed (in order to keep the filling inside when cooking)
When the Zucchinis are empty, stuff them with the soy and lentils, use a small teaspoon or your fingers to make sure that they are completely full.
Place in the zucchinis in the tomato sauce. taste the sauce and season if needed. cook for another 30 minutes.
I also used this filling for stuffed cabbage, If you try it - make sure to cook a wide cabbage with straight leaves, before filling - blanch the leaves in boiling water for 2-3 minutes to soften them.