1. Measure the olive oil into a large pot or Dutch oven and warm it over medium heat. Add the onion, carrots and celery. Stir until softened, about 3 minutes.
2. Add the lentils, diced tomatoes, broth, chili powder, garlic powder, coriander and cumin. Stir. Increase heat to high and bring to a boil.
3. Reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, 25-30 minutes. Taste and add salt if needed.
4. Serve as is or use a hand blender to puree it to the desired texture. I like it both not blended at all and blended very smooth.

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