In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper;

sauté the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and stock of choice. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed;

add the pureed chili back into the remaining chili and stir to combine.

Adjust salt and pepper as needed.

Stir in cilantro and serve