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Place the lentils into a small saucepan and cover them with water. Place the pot over high heat and bring the water to a boil.
Lower the heat and allow the lentils to simmer until they're almost fully cooked, but still a bit firm at their centers, about 20 minutes.
Drain the lentils into a colander.
Coat the bottom of a large skillet with the oil and place it over medium heat. Add the onion and bell pepper.
Sweat the onion and pepper for about 5 minutes, until they begin to soften, stirring frequently.
Add the garlic, walnuts, cumin, smoked paprika, oregano, cinnamon and cloves. Sauté the mixture for about 1 minute, stirring constantly.
Stir in the cooked lentils, diced tomatoes, tomato sauce, red wine vinegar, and soy sauce. Bring the mixture to a simmer and cook everything just until the lentils are tender and the sauce thickens up a bit, about 10 minutes, stirring occasionally.
Remove the skillet from heat and stir in the olives and raisins. Season with salt and pepper to taste.
Divide onto plates and serve with a sprinkle of fresh cilantro and lime wedges.