Set a Dutch oven or other soup pot over medium heat and add 1 tablespoon of the olive oil.

Add the chopped onion, chopped poblano, and 1/2 teaspoon of the salt to the pot.

Cook the onion and poblano for 6 to 7 minutes, stirring every minute or so, until the vegetables are soft and the onion looks glossy.

Add the sliced garlic and cumin to the pot.

Stir for 30 seconds, just until the garlic smells strong and the cumin is warmed through.

Add the rinsed lentils to the pot.

Stir the lentils into the vegetables for about 30 seconds so they are coated with the oil and seasonings.

Pour the fire-roasted tomatoes with their juices and the vegetable broth into the pot.

Raise the heat to high and bring the soup to a boil.

When the broth is boiling, lower the heat so the soup bubbles gently. Partly cover the pot and simmer for 18 to 20 minutes, stirring once or twice, until the lentils are nearly tender.

While the soup simmers, put the tortilla strips on a cutting board so they are ready to cook.

Set a medium skillet over medium heat and add the remaining 1 tablespoon olive oil.