Red Lentil Soup With Lemon

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper
• 1 pinch ground chili powder (to taste) or 1 pinch cayenne (to taste)
• 1 quart chicken broth or 1 quart vegetable broth
• 2 cups water
• 1 cup red lentil
• 1 large carrot, peeled and diced
• 1/2 lemon, juice of (more to taste)
• 3 tablespoons chopped fresh cilantro

1. In a large pot, heat oil over high heat until hot
2. Add onion and garlic and saute until golden, about 4 minutes.
3. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
4. Add broth, water, lentils, and carrots.
5. Bring to a simmer, partially cover pot
6. Simmer at medium-low until lentils are soft, about 30 minutes.
7. Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
8. Stir in lemon juice and cilantro, reheat if necessary before serving.

olive oil, onion, garlic, tomato paste, ground cumin, kosher salt, ground black pepper, ground chili powder, chicken broth, water, red lentil, carrot, lemon, fresh cilantro

Taken from www.food.com/recipe/red-lentil-soup-with-lemon-289002 (may not work)