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Heat the olive oil in your pan and add the sofrito mixture. Saute for 5-6 minutes until softened, then add in the minced garlic and saute for another minute or two.
Add the tomato paste and chipotle paste, and stir both into the sofrito until the tomato paste has darkened in color (2-3 minutes).
Add the soy sauce and apple cider vinegar, followed by the chopped tomatoes. Stir both into the vegetables until combined.
Then, add the seasonings, light brown sugar and the beluga lentils. Stir together and leave the lentils to simmer for 15 - 20 minutes until thick and saucy. Taste and season with salt as needed.
Squeeze over the lime juice and serve with a scoop of sour cream or creme fraiche!