Heat the olive oil in a large pot over medium heat.

Add the chopped onion, minced garlic, diced carrot, and bell pepper. Sauté until softened, about 5-7 minutes.

Stir in the lentils along with the cumin, coriander, paprika, and cayenne pepper, mixing well.

Pour in the vegetable broth and diced tomatoes. Bring to a gentle boil.

Reduce heat to low and simmer uncovered for about 30 minutes, or until the lentils are tender.

Season with salt and pepper to taste.

Ladle into bowls and garnish with fresh cilantro before serving.