Step 1

In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.

Step 2

Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less. Saute for about 3 extra minutes, then add in the corn and saute an additional 2 or so minutes.

Step 3

Add the diced tomatoes to a blender and pulse a few times until they resemble something that looks like salsa. This is optional, but I do suggest it for the best flavor/texture!

Step 4

Add to the pot along with all remaining ingredients, aside from the lime juice, we'll add that at the end. I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use If you're not sure, start with 3 and add more at the end if you want to thin it out.

Step 5

Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.

Step 6

After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.

Step 7

Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.

Step 8

Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.

Step 9

Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.