Bring red lentils to a boil in 2 cups of water.
Simmer on low for 12 minutes. Meanwhile, saute onions in oil for 6 minutes.
Add garlic and saute for 1 minute.
Add peppers, celery, and carrot and cook until soft approximately another 6-8 minutes, then add broth and spices.
Once lentils are done, drain any extra water off.
Add all but 1 c. of lentils to the soup.
Blend soup with an immersion blender to desired consistency.
Add 1 cup of reserved lentils.