Bring a large pot to medium heat and add a drizzle of olive oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits.
Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and enjoy!