In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.
Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning. Serve with whole-grain bread.