Sauté the Vegetables:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3 minutes. Add the sliced carrots, potatoes, celery (if using), and tomatoes. Cook for another 5 minutes, stirring occasionally.
Add the Lentils:
Stir in the rinsed lentils, cumin, oregano, diced jalapeño (if using), and bay leaf. Season with salt and pepper.
Add the Broth:
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the lentils and vegetables are tender. Stir occasionally.
Optional: Add Chorizo or Bacon:
If using Mexican chorizo or bacon, cook it separately until browned and crispy. Add it to the soup during the last 10 minutes of simmering for extra flavor.
Adjust Seasoning:
Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Ladle the Mexican Lentejas into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Enjoy with warm tortillas or crusty bread.
This hearty and comforting Mexican Lentil Soup is perfect for a flavorful and nourishing meal! 
