Place a frying pan over a low flame and add 1 tbsp of olive oil. Once the oil has warmed, add tomato purée and fry for 3-5 minutes, or until the purée has caramelised and turned a deep velvet red. Set fried tomato purée aside.
Next add olive oil into a heavy bottomed pot and set over a medium flame. Once the oil has warmed, add the onions, garlic, carrots, celery and 1 tsp of salt. Sauté the mix gently for 7-10 minutes, until the vegetables have sweated down and reduced in density by half.
Then add the smoked paprika powder, dried oregano, cumin powder, coriander powder and bay leaf. Sauté the spices for 60-90 seconds until the spices begin to release their aromas.
To the chili add the washed red split lentils, baked beans, kidney beans, canned chopped tomatoes, caramelised tomato purée and vegetable stock. Stir the contents and cover the pot with a lid. Turn the flame down low and allow the chili to cook on a gentle simmer for 40-50 minutes, or until the lentils have become completely tender.
Finish the chili by adding lime juice, lime zest and chopped coriander leaves. Remove from the flame and cover with a lid until the chili is ready to serve.