In a dutch oven or stock pot, add the olive oil, bell pepper and onions and cook for 3-4 minutes, stirring often, until onions become soft and translucent.
Add in the garlic and cook for an additional 2-3 minutes.
Then, add the water and tomato paste and stir until the tomato paste is incorporated.
Add the diced tomatoes, lentils, chili powder, cumin, salt, paprika, oregano, and red pepper flakes.
Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes. If your soup begins to look too dry, feel free to add more water as needed.
Add the red kidney beans and great northern beans.
Simmer for another 15 minutes, or until the lentils are tender.
Garnish with traditional toppings! Shredded cheese, sour cream or plain yogurt, diced avocado, sliced jalapenos, tortilla chips.