In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.