Vegan Creamy Enchilada Lentil Soup

Name: Vegan Creamy Enchilada Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 medium yellow onion, fine dice; ½ red bell pepper, fine dice; ½ green bell pepper, fine dice; 2 Tablespoons minced garlic; 3 cups low-sodium vegetable broth *; 3 cups water; 1 – [ 14.5 oz. can ] petite diced tomatoes; 1 – [ 10 oz. can ] enchilada sauce (1 cup) *; 1 – [ 4 oz. can ] diced mild green chilies, undrained *; 1 teaspoon hot sauce *; 1/4 teaspoon baking soda *; 1 cup uncooked brown lentils (or French lentils), picked through and rinsed *; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 ¼ teaspoon chili powder (+/-) *; ¼ teaspoon cumin (+/-); 1/8 teaspoon chipotle powder (+/-); ½ to 1 ¼ teaspoons sea salt (+/-) *; ¼ cup [raw] cashews; ¼ cup unsweetened plain plant milk; ¾ cup corn; 1 – [ 15 oz. can ] pinto beans, drained and rinsed *; 2 Tablespoon cornmeal (or masa harina) (optional) *; Topped with avocado chunks; Topped with cilantro; Tortilla chips