In a medium-sized pot on the stove, combine the dried textured soy protein with water and a teaspoon of Kosher salt.

Bring the contents to a simmer, and then reduce the heat to low and continue to cook for an additional 15 minutes, or until the textured soy protein is completely soft.

Strain the extra liquid, and add the textured soy protein to a Dutch oven or heavy-bottomed soup pot, along with 2 Tablespoons of olive oil, the diced white onions, carrots, and mushrooms.

Increase the heat to medium-high, and cook while stirring for five minutes.

Add the white wine, and cook for an additional five minutes.

Add the Swiss Chard leaves in batches, as it will cook down and shrink in size significantly.

When all of the Swiss Chard has wilted and been incorporated with the other vegetables, add the minced parsley, along with the dried lentils and roughly 3.5 cups of water.

*If later on during the cooking process you notice that the lentils are drying out and need more liquid, add enough water to barely cover.

Cook the lentils for roughly one hour, or until mostly softened.

In a separate small sauté pan, add the minced garlic cloves, smoked paprika, sweet paprika, cayenne, and red pepper flakes, along with the ¼ cup of olive oil.

Sauté the garlic and spices with the olive oil for roughly two minutes, or until the garlic and spices are sizzling and have combined with the oil to create a paste.

Add this garlic and spice mixture to the cooking lentils, along with the tomato puree.

Taste, and season with Kosher salt and some freshly-ground black pepper.

Cook for an additional 30-60 minutes, or until the lentils are completely tender.