Potage of lentils and garbanzos

Olive oil for frying
4 cloves garlic, peeled, and chopped
2 medium yellow onions, chopped
3 medium chorizo links, sliced in bite-sized chunks
1 cup chopped green pepper
2 quarts chicken broth or stock
1/4 cup red wine
1 large can tomatoes, seeded, drained, and chopped
1 cup lentils, rinsed
2 cups drained, canned garbanzos
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon Bijol powder
1/2 teaspoon ground cumin
1 bay leaf
1/2 teaspoon ground cinnamon
1 cup chopped fresh cilantro leaves
Juice of 1 lime
Cornstarch to thicken
Lime wedges and cilantro for garnish

1. In a large pot, saute the onion, chorizo, and green pepper in olive oil until onions are limp. Add the garlic and saute two more minutes, stirring constantly. Add the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, Bijol powder, cumin, bay leaf, and cinnamon. Bring to a boil and simmer for about two hours.
2. About 15 minutes before serving, remove the bay leaf, stir in the lime juice and cilantro leaves. Add a little cornstarch mixed with water to thicken slightly. Serve in bowls garnished with cilantro sprigs and lime wedges.