Sauté aromatics: Heat olive oil over medium heat. Add onion, garlic, carrot, and bell pepper. Cook 5 minutes until softened.
Spice it up: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook 1 minute until fragrant.
Build the base: Add lentils, diced tomatoes, tomato paste, chipotle peppers, adobo sauce, and broth. Stir to combine.
Simmer gently: Bring to a boil, reduce heat, and cover. Simmer 25–30 minutes until lentils are tender and chili thickens.
Adjust & finish: Taste and adjust seasoning. Remove from heat; stir in half the cilantro.
Serve: Ladle into bowls, garnish with remaining cilantro, and optional lime wedges or avocado slices.
