BLESS THIS MESS
Add the oil to a large Dutch oven over medium high heat. Add the onions and bell pepper and cook, stirring often, until the vegetables are tender, about 5 minutes.
Add the garlic, chili powder, cumin, and smoked paprika, and cook until the garlic is fragrant, about 1 minute.
Add the diced tomatoes, 6 cups of vegetable stock, and dry lentils, and stir to combine. Bring the mixture up to a boil. Reduce the heat to low or medium-low and allow it to gently simmer.
Cook, covered, until the lentils are soft and cooked through, stirring often, about 30 minutes.
When the lentils are cooked, place a few cups of the cooked lentil mixture in your blender or food processor (or use an immersion blender) and blend.
Add the blended mixture back to the pot and stir to combine. Taste and adjust the seasonings as needed. Stir in cilantro and serve.