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In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
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 tomato paste and saute an additional 2 or so minutes.
Add in all remaining ingredients aside from the lime juice, we'll add that at the end.
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.
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.
Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth. 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.
Serve and garnish with tortilla strips, chopped cilantro, fresh lime juice, avocado and sour cream.