Heat 1 tbsp. olive oil in medium stockpot over medium-high heat. Add onions, carrots and peppers to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes, Add garlic and cook until fragrant, about 30 seconds more.
Add chicken bouillon mixture, lentils, and bay leaf to pot; bring to boil. Reduce heat to medium low; cover pot. Simmer, stirring occasionally, until lentils are tender and soup thickens, about 40 minutes.
Incorporate veggies and fruits into at least 50% of the dishes on your table to provide your guests with more wholesome options – and in turn, balanced plates.