Place the lentils in a strainer and rinse with cool water. Pick out any small rocks or debris.

Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion until soft and transparent - about 5 minutes. Add the garlic and fry for another 30 seconds. Add the bell pepper and fry until soft - 4 to 5 minutes.

Add the tomato paste, cumin, chili powder, paprika, oregano and bay. Stir well to combine and fry, while stirring, for about a minute to bring out the flavors of the spices.

Add the lentils, kidney beans, diced tomatoes, vegetable stock and cocoa powder. Bring to a boil then cover the pot with its lid and reduce to a simmer.

Simmer until the lentils are tender and cooked through - about 20 to 30 minutes. Stir from time to time to ensure it isn’t sticking. If it seems that too much liquid is evaporating, add another splash of stock or water.

Once cooked, stir in the salt and pepper to taste.