Red pepper and lentil dip

These are more guidelines really than a recipe...

3-4 large cloves garlic, coarsely minced
~ 1 tsp cumin
~ 2 tsp red curry powder
chopped onion (1/4 c.?)
salt
pepper
~2 Tbl olive oil
1 bay leaf
2 cups broth, boiling (I used "No Chikn" veggie broth)
1 cup red lentils (sorted & rinsed)
2  red or orange bell peppers coarsely chopped

heat the oil in a deep skillet over medium heat.  add the cumin, curry powder and some fresh cracked pepper.  stir and cook about 1-2 minutes until fragrant.  add the garlic, onion, and bay leaf and cook another minute.  add the bell pepper and cook until very tender (about 5-6 minutes), stirring frequently.  increase the temp to high and add the lentils, stirring for about a minute to coat with oil and lightly toast.   Pour in the broth and stir.  Lightly cover (leave some room for steam to escape) and cook about 20 minutes, until the lentils are tender and have started to burst.  Remove from heat, extract the bay leaf and puree in a blender.  Add a bit of lemon juice or apple cider vinegar and salt/pepper to taste.