Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

Add minced garlic, red bell pepper, and green bell pepper. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.

Add the rinsed lentils to the pot, along with the halal vegetable broth, water, ground cumin, smoked paprika, chili powder, ground coriander, and crushed red pepper flakes (if using). Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are tender.

Stir in the diced tomatoes, black beans, and frozen corn. Simmer for an additional 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

While the soup is simmering, prepare the tortilla strips: Heat vegetable oil in a frying pan over medium heat. Fry the sliced tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove and drain on paper towels. Alternatively, use pre-made tortilla chips for convenience.

Once the soup is ready, stir in the lime juice and fresh cilantro. Adjust seasoning if needed.

Serve the soup hot, garnished with shredded cheese, sour cream, and crispy tortilla strips. Add additional lime wedges and cilantro as desired.