Step 1

Cook the mirepoix: Heat the oil in a large saucepan or Dutch oven over medium-high heat. Cook the onion, carrots, and bell pepper for about 4 minutes, or until the onion is translucent.

Step 2

Season: Add the garlic, chili powder, cumin, paprika, and oregano and cook for 1 minute more, stirring constantly.

Step 3

Cook the lentils: Add the lentils and cook for another minute, stirring constantly. Mix in the vegetable broth and reduce the heat to a gentle simmer. Simmer, partially covered, for about 15 minutes, or until the lentils are al dente.

Step 4

Stir in the diced tomatoes and cook for about 5 minutes more, or until warmed through.

Step 5

Optional: Transfer about one-half of the soup to a large blender and blend until smooth. Add the puréed soup back to the saucepan.

Step 6

Add the flaxseed meal, and season with lime juice, salt, and pepper to taste.