Mexican Lentil Soup

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• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/2 cups chopped yellow bell pepper (1 medium)
• 1 1/4 cups peeled and diced carrots (2 medium)
• 1 each jalapeno, (seeds discarded, chopped, optional)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 7 cups low-sodium vegetable broth, (then more as desired)
• 29 oz fire roasted tomatoes
• 1 1/4 cups brown lentils, (rinsed and picked over)
• 1 Tbsp ancho chili powder
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• As Needed Salt
• As Needed black pepper
• 1/2 cup chopped cilantro
• 1 Tbsp fresh lime juice
• 2 cups Tortilla strips or crumbled tortilla chips
• 2 each avocados, (diced)
• 1/2 cup Crumbled cotija or Mexican blend shredded cheese

1. Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
2. Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
3. Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
4. Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
5. Recipe source: Cooking Classy