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Ingredients

1 tablespoon olive oil
1 white onion, chopped
1 carrot, peeled and diced
1-2 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 tablespoon red chile powder or ground dried red chilies (I used New Mexican)
2 teaspoons paprika (I used smoked Spanish)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 teaspoons onion powder
1/8 teaspoon ground black pepper
8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking)
1 (4 ounce) can diced green chilies, undrained (may use 2 cans)
1 cup brown lentils, picked clean and rinsed
6-8 vegetable bouillon cubes (only if using water)

Step 1: In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes. Add garlic and spices and sauté 2 minutes.
Step 2: Stir in water or broth and scrape any spices that stuck to the pan. Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
Step 3: Uncover and stir in bouillon cubes, if using, and sugar. Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
Step 4: Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
Step 5: Serve with desired toppings. For a really hearty meal, you could serve it over cooked brown rice.