Step 1

Heat 2 tablespoons olive oil in a large pot; add 1 large onion, 1 red bell pepper (both chopped), and 3 cloves garlic (pressed). Cook on medium-low heat for 5 minutes, stirring often.Add ¼ teaspoon red pepper flakes, 2 teaspoons ground cumin, 1½ teaspoons smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste, and 2 bay leaves and cook for 1 more minute.

Step 2

Add 1 cup dried lentils (rinsed), 2 cans (15 ounces each) beans (drained and rinsed), 2 cans (15 ounces each) crushed tomatoes, and 4 cups vegetable broth.

Step 3

Season with 1 teaspoon salt and 2 twists black pepper. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes or until the lentils are tender. Taste and adjust for salt and heat.You might need to add more vegetable broth to finish cooking the lentils.

Step 4

Serve in a bowl with cooked brown rice and a generous squeeze of lime juice.Optionally, top with fresh cilantro, pickled red onions or jalapeños, and a dollop of sour cream or yogurt.