Rinse the lentils under cold water until the water runs clear.

Sauté the onion and garlic in a large pot over medium heat until soft, about 3-5 minutes.

Add the diced carrots and bell pepper to the pot, cooking for another 5 minutes until they are tender.

Stir in the rinsed lentils, vegetable broth, diced tomatoes, cumin, and paprika.

Bring the mixture to a boil, then reduce heat and cover to simmer for 30 minutes.

Season with salt and pepper to taste before serving.