Lentil Soup with Lemon

Heat 3 tablespoons of olive oil in a large pot over medium-high heat.

Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes.

Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder.

Cook and stir 2 minutes more until the spices are fragrant.

Stir in the chicken broth, lentils, and carrot.

Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.

Pour half of the soup into a blender, filling the pitcher no more than halfway full.

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée.

Purée in batches until smooth and pour into a clean pot.

Alternately, you can use a stick blender and purée the soup right in the cooking pot.

Do not purée all of the soup, leave it a little chunky.

Stir in the lemon juice and cilantro, then season to taste with salt.

Drizzle with olive oil and a sprinkle of chili powder to serve.