Make lentils with bay leaf and chili peppers in 1/2 liter of clear soup for half an hour. Peel onions and cut into fine cubes.
Quarter peppers, remove seeds and cut into fine cubes. Sauté in hot oil together with onions. Add paprika powder, oregano, paradeis pulp and pressed garlic. Add 1/4 l of clear soup and simmer gently.
Mix chopped tomatoes, lentils and sauce, season with salt, Tabasco and lime juice and simmer for 2 minutes. Chop the chives and sprinkle over the top. Serve with the taco chips.
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