Lemony Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 14 teaspoon kosher salt, to taste
• 14 teaspoon fresh ground black pepper
• 18 teaspoon chili powder, to taste
• 4 cups chicken broth
• 1 cup red lentils or 1 cup green lentils or 1 cup brown lentils
• 1 large carrot, diced
• 2 tablespoons lemon juice, to taste
• 3 tablespoons chopped fresh parsley
• 3 teaspoons extra virgin olive oil, for drizzling
• 6 pinches chili powder

1. Heat oil in a heavy-bottomed pot.
2. Saute onion until soft and golden-brown, about 5 minutes.
3. Add garlic and saute until fragrant, about 1 minute.
4. Add cumin, salt, pepper, and 1/8 tsp chili powder.
5. Saute until the spices are fragrant, 2-3 minutes.
6. Add tomato paste and saute until it begins to brown slightly, 2-3 minutes.
7. Stir in chicken broth, lentils and carrot.
8. Bring to a boil, reduce to a simmer, cover and cook 30 minutes or until lentils are soft.
9. Remove 2 cups of soup and set aside.
10. Puree the remainder in a blender or with an immersion blender.
11. Return the reserved soup to the pot.
12. Stir in lemon juice and parsley.
13. Drizzle each bowl with 1/2 tsp olive oil and sprinkle with a small pinch of chili powder before serving.

olive oil, onion, garlic, tomato paste, ground cumin, kosher salt, ground black pepper, chili powder, chicken broth, red lentils, carrot, lemon juice, parsley, extra virgin olive oil, chili powder

Taken from www.food.com/recipe/lemony-lentil-soup-335846 (may not work)