Ingredients

• 3 tablespoons olive oil
• 1 large onion , chopped
• 2 cloves garlic , minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 0.25 teaspoons kosher salt , or to taste
• 0.25 teaspoons freshly ground black pepper
• 0.13 teaspoons chili powder , or to taste
• 1 , 32 ounce
• 1 cup red lentils
• 1 large carrot , diced
• 2 tablespoons lemon juice , or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

Instructions

1. 1 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.
2. 2 Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.
3. 3 Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. 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.
4. 4 Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.

Nutrition per serving