Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, and jalapenos. Stir. Cook 5 minutes to soften.

Step 2

Add the garlic and cook for 1 minute, until the garlic becomes fragrant.

Step 3

Add the tomato sauce, Mexican oregano, ground coriander, salt and pepper, chicken broth, lentils, and potato. Stir. Bring to a broil, then reduce heat. Cover and simmer for 20-25 minutes, or until the lentils and potato are tender to your liking. Taste and adjust for salt.

Step 4

Garnish as desired and serve.