Bring the lentils to a boil in the broth and then cover and simmer for around 15 - 20 minutes or until the lentils are soft and splitting and almost all the water is be gone.
In the meantime, sauté the onion, green pepper and garlic in 1 tablespoon olive oil for 5 minutes. Add chopped tomatoes and sauté for another 3 minutes.
In a large bowl mix the cooked ingredients with the soy sauce, spices and salt to taste.
Cut the pita breads in half and stuff them with a thin layer of the lentil mixture. Brush both sides with olive oil.
Bake at 400F for 20 minutes, turning over halfway through. They are done when they are crispy and beginning to brown.