carrot, peeled and diced small
celery, diced small
black pepper, freshly ground
chipotles in adobo, minced plus 2T adobo sauce from can
russet potato, peeled and diced small
canned diced tomatoes, not drained
In a large soup pot over medium-high heat, add olive oil to sauté carrot, onion, celery, and garlic for ~6 mins.
Stir in spices (ground cumin, dried oregano, salt, and black pepper). Reduce heat to simmer covered until lentils are cooked through but still intact (~45 mins).
Serve hot with a lime wedge.