Warm olive oil in a large pot over medium heat, then add onion, carrots, and bell pepper and sauté until softened and lightly golden.​

Stir in garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper and cook for about a minute so the spices become fragrant.​

Add lentils, tomatoes, and vegetable broth, stirring to combine and scraping up any browned bits from the bottom of the pot.​

Bring the mixture to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the stew is thick and cozy, stirring occasionally and adding a splash of water if needed.​

Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot in bowls or over your favorite grain.​