Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth.

In a large soup pot, water sauté or dry sauté the onion until translucent, about 8-10 minutes.

Add remaining ingredients and bring to a boil.

Reduce heat to medium and cook until lentils are creamy, about 20 minutes.

Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes, or place all ingredients in a slow cooker and cook on low for 8 hours. Garnish with finely chopped scallions and a sprinkling of faux parmesan.