Bring lentils to a boil in about 4 cups of water, simmer for about 18 minutes. Drain and set aside.
In heavy large saucepot, saute onions and peppers in oil for about 5 minutes. Add cumin and garlic and cook for another minute. Add the rest of the ingredients to the pan. Simmer for 45 minutes on low, covered.
Serve with mexican cheese and crispy tortilla chips.
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