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)