1-First Step: Prepare Vegetables and Lentils
Rinse and sort 1 cup of brown or green lentils under cold water to remove any impurities. Dice 3 medium carrots, 1 large russet potato, and ½ medium onion. Halve 2 Roma tomatoes or grate 4 large ripe tomatoes. If using, finely chop 1 jalapeño and mince 2 cloves of garlic.

2-Second Step: Sauté the Base
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced carrots and cook for about 3 minutes until they start to soften. Stir in the onion, garlic, and jalapeño (if used), sautéing until fragrant and translucent, roughly 2-3 minutes.

3-Third Step: Blend Tomatoes and Spices
In a blender or food processor, combine the halved or grated tomatoes, Mexican oregano, black pepper, cumin (if using), and salt. Blend until smooth to create a flavorful tomato base for the soup.

4-Fourth Step: Combine Ingredients and Simmer
Add the tomato mixture to the pot. Pour in 5 cups of broth and add the rinsed lentils, diced potato, and cilantro sprigs. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer the soup gently for 25-30 minutes, stirring occasionally. Add water or more broth if the soup thickens too much during cooking.

5-Final Step: Finish and Serve
Once the lentils and potatoes are tender, remove from heat. Discard the cilantro sprigs, and adjust seasoning to taste. Serve hot, garnished with fresh chopped cilantro, a squeeze of lime juice, or minced jalapeños for extra brightness and flavor.