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Rinse the lentils under cold water to remove any dust or impurities, then drain well and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and bell pepper, cooking for an additional 3-4 minutes until the bell pepper softens.
Add the chopped tomatoes to the pot and cook for 2-3 minutes, allowing them to release their juices.
Sprinkle in the cumin, coriander, chili powder, smoked paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Add the rinsed lentils, reduce the heat to low, and cover the pot. Simmer for about 25-30 minutes, or until the lentils are tender and the liquid has mostly absorbed.
Remove from heat and stir in the fresh lime juice. Adjust seasoning if necessary.
Garnish with chopped cilantro before serving.
Serve over rice or quinoa for a filling meal or use as a base for tacos or burritos.