Warm a large soup pot over medium heat. Add the oil and onion. Saute until tender and translucent, about 4-5 minutes. Add the jalapeno and garlic and sauté until fragrant, about 1 minute.
Add the cumin and chili powder and sauté for 1 minute.
Add the remaining ingredients except the toppings. Raise the heat to high and bring to a boil. Lower heat to a simmer, cover and cook until the lentils are soft, about 20-25 minutes.
Taste for seasoning and serve with desired toppings.
Notes
Feel free to make this spicy by adding more jalapenos, a Serrano pepper, or cayenne. There are other toppings that would work as well, such as chopped onion, more fresh cilantro, or sour cream if you make it hot.
Recipe by Pamela Salzman at https://pamelasalzman.com/red-lentil-tortilla-soup-recipe/