Dice the onion, bell peppers, and carrot. Mince the garlic. Rinse the lentils thoroughly under cold water until water runs clear. Rinse and drain the black beans.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, red bell pepper, green bell pepper, and carrot. Sauté for 8-10 minutes, or until vegetables are softened.

Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Add the rinsed lentils, diced tomatoes (undrained), rinsed and drained black beans, vegetable broth, and diced green chilies to the pot. Add the bay leaf. Stir well to combine.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

While the soup simmers, preheat your air fryer to 375°F (190°C). In a medium bowl, toss the corn tortilla strips with 1 teaspoon olive oil and a pinch of salt until evenly coated.

Place tortilla strips in a single layer in the air fryer basket (you may need to do this in batches to avoid overcrowding). Air fry for 5-8 minutes, shaking the basket halfway through, until crispy and lightly golden. (Alternatively, bake at 375°F (190°C) for 10-15 minutes on a baking sheet, flipping halfway).

Once lentils are tender, remove and discard the bay leaf. Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

Ladle the hot soup into bowls. Top generously with crispy air-fried tortilla strips and your favorite optional garnishes like fresh cilantro, diced avocado, a dollop of vegan sour cream, and a squeeze of lime.