In a large soup pot, heat the oil over medium
heat. Add onion and cook, stirring until soft, 8
minutes. Add the bell pepper and cook, stirring
until soft, about 5 minutes.
Add the garlic and cook 2-3 minutes longer. Stir
in chili powder, cumin, and paprika and cook 1
minute, stirring constantly.
Add lentils, tomatoes and broth. Bring to a boil,
reduce heat to medium-low and simmer, partially
covered, 45 minutes or until lentils are almost
tender. Uncover and cook 10 minutes longer. Stir
in cilantro and serve.
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