- In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
- Add lentils, spices, water and bouillon. Stir. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until the lentils are as soft as you like. Serve hot.
- Refrigerate leftovers within 2 hours.