• 2 cups onion, chopped
• 1 cup bell pepper, chopped
• 1/2 teaspoon garlic powder or 2 cloves of garlic, minced
• 2 teaspoons oil
• 1 cup dried lentils, rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried cilantro or oregano (optional)
• 5 cups water
• 5 teaspoons bouillon (chicken, beef, or vegetable)

1. In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.

2. 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.