Place a large pot over medium heat. Add fat along with the onion and bell pepper. Sauté for 5-7 minutes, until the onion becomes translucent. Add garlic cloves and sauté for another 3 minutes.
Add salt, chili powder, cumin, smoked paprika, and cayenne pepper. Then add the diced tomatoes, tomato paste, beef broth, and lentils. Mix to combined, cover and let come a low boil for 10 minutes.
While the soup comes to a boil, place a small pan over medium heat and add the 1/4 cup avocado oil. Once hot, add the strips of tortillas and let cook in the oil for 10-15 seconds, until they begin to brown. Remove them from the oil with a slotted spoon and place on a paper towel then sprinkle with salt.
Once the soup is done cooking, top it with tortilla crisps, cream, cilantro, green onions, and a lime wedge.