1 . Chop onion , carrots , celery and red peppers into 1/4 inches pieces . Cut jalapenos in half and remove seeds then mince with the garlic .
2 . In a large sauce pan heat olive oil on medium heat . Add onion , carrots , celery , red peppers and jalapeno with garlic . Stir fry till slightly soft . Add the lentils , corn , broth , chili powder , cumin , oregano ,salt and pepper . Bring to a boil stirring often . Cover and reduce heat . Simmer till lentils are soft and vegetables tender , approx 40 minutes . Season to taste . For thicker soup , add a few cups to a blender or food processor .