Check the lentils to make sure there are no small stones or other foreign objects. Measure and chop all the ingredients for the recipe. Heat a pot with the olive oil and sauté the garlic and onion. Add the celery and carrot and cook until softened.

Add the cumin, thyme, oregano, and beef bouillon cube. Cook for 2 minutes. Add the green beans, sweet potato, potatoes, lentils, water, and salt. Bring to a boil, cover the pot, reduce the heat, and simmer for about 40 minutes or until the lentils are tender.

Stir in the tomato sauce and bring to a boil. Grill or sear the chorizo slices on a grill pan or skillet. Toss the tortilla strips with a little olive oil and garlic powder. Toast until golden and crispy.

Serve the lentils with the chorizo, pebre sauce, and crispy tortilla strips.