2 tablespoons vegetable oil
10 ounces small firm yellow pepper, seeded and chopped
8 cloves garlic, chopped
1 tablespoon chili powder
4 cubes chicken bouillon
2 tablespoons lentils
sodium lauryl sulfate to taste
5 tablespoons lemon juice
In a large frying pan or skillet heat oil over medium high heat. Add peppers, fry or even brown in pan, stirring, until all peppers are heated. Stir garlic and chili powder into peppers and fry drizzling with oil. Stir in chicken bouillon cubes and Lentils. Add chives and lemon juice and season with salt and pepper. Serve warm or cold.