Cook lentils as directed on package.
Dice onion, bell pepper, and potatoes; mince garlic.
Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and bell pepper; cook 3-5 minutes or until tender, stirring occasionally.
Add sweet potatoes and garlic and continue to cook until potatoes begin to soften, about 5-7 minutes.
Stir in vegetable broth, tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
Bring to a boil, then reduce heat and simmer 30 minutes or until the desired consistency is reached.
Garnish with toppings as desired, and serve raspberries on the side.