Sopa De Lentejas (Mexican Lentil Soup)

Ingredients

• 2 Tbsp (30 mL) olive oil
• 1 cup (250 mL) white onion, diced
• 1 Tbsp (15 mL) garlic, minced
• 1 cup (250 mL) carrots, diced
• ½ cup (125 mL) celery stalks, diced
• 1 jalapeño or serrano pepper, finely chopped (optional, for heat)
• 1 cup (250 mL) Roma tomatoes, diced
• 2 cups (500 mL) whole red lentils, rinsed
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano (Mexican oregano if available)
• ½ tsp (2 mL) smoked paprika
• ½ tsp (2 mL) ground coriander
• 1 bay leaf
• 2 quarts (2 L) vegetable broth or water
• 1 cup (250 mL) zucchini, diced (optional)
• 1 cup (250 mL) fresh spinach or kale, chopped (optional)
• juice of 1 lime
• salt and pepper, to taste
• ¼ cup (60 mL) fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• crumbled queso fresco or cotija cheese (optional)
• warm corn tortillas or crusty bread (for serving)