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Heat a large pot over medium-high heat.
When hot, add onion and bell pepper; cook, stirring frequently, until vegetables brown and begin to stick to the bottom of the pot, about 6 minutes.
Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned.
Stir in garlic and chili powder and cook 1 minute, stirring constantly.
Add lentils, tomatoes and remaining broth.
Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
Uncover and cook 10 minutes longer.
Stir in cilantro and serve.