Pour the Smoky Mexican Lentils and tin of tomatoes into a pan and place on a medium to low heat. Cook for 5-10 minutes stirring occasionally. (We love our Mexican soup thick and hearty but at this point you may want to add some boiling water to loosen the soup to a consistency that you like.)
Whilst the soup is cooking, heat the oven to 200°C/180°C fan/gas 6. Cut the tortilla wraps into triangles, place on a baking tray and heat in the oven until golden and crispy.
To serve, place your warmed soup in a bowl with the smashed avocado on top. Drizzle over a squeeze of lime and have the crunchy tortilla triangles to dip in on the side.