In a large pot, heat the olive oil over medium heat. Add the diced onion and saut? until translucent, about 5 minutes.

Add the minced garlic, bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.

Add the lentils, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.

Once cooked, stir in the lime juice and garnish with fresh cilantro before serving.