Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic, ground cumin, chili powder, dried oregano, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the rinsed lentils, diced tomatoes (undrained), and diced green chilies (undrained). Pour in the vegetable broth. Add salt and black pepper.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking. If the lentils become too dry before they are tender, add a splash more broth or water.

Once the lentils are tender, remove from heat. Stir in the fresh chopped cilantro and fresh lime juice. Taste and adjust seasoning as needed (more salt, pepper, or lime juice).

Serve warm as a main dish or a side. Garnish with additional fresh cilantro, avocado slices, a dollop of Greek yogurt or sour cream, or crumbled cotija cheese, if desired.