In a large soup pot, heat oil over medium heat. Add onions, peppers, celery, carrots, and garlic. Saute until tender. Stir in spices and cook for 2 minutes. Stir in lentils, broth, bay leaves and tomatoes. Bring to a boil. Reduce heat and simmer for 1 hour or until lentils are cooked. Remove bay leaves and serve.