Amazing red lentil soup.

Jessica just e-mailed this recipe to some family, but it's too tasty
not to be shared with the wider world. It's THAT good, really.

3 Tbsp Olive Oil
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp tomato paste
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground pepper
pinch of ground chili powder or cayenne, or more to taste
1 qt chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, diced
juice of 1/2 lemon or more to taste
3 Tbsp chopped cilantro

in a large pot heat olive oil over high heat until hot and shimmering.
Add onion and garlic and saute until golden, about 4 minutes. Stir
in tomato paste, cumin, salt, black pepper and chili powder or
cayenne and saute for 2 more minutes. Add broth, water, lentils and
carrot. Bring to a simmer then partially cover and turn heat to
med-low. Simmer until lentils are soft, about 30 minutes. taste and
salt as needed.

Using an immersion or regular blender puree half the soup leaving the
rest as is. Stir in lemon juice and cilantro and serve! Drizzle with
olive oil and light dust of chili powder for extra niceness.