Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours.
Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer.
Cut up the bell peppers into little pieces (inch by inch max) and roast them or fry on a grill pan until slightly burnt and very soft.
Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin.
Blend the soup well and *then* add the bell peppers.
Leave overnight and serve the next day with toasted bread.