3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1/8 teaspoon chili powder, or to taste

1 (32-ounce) carton chicken broth

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, for garnish

Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally, and cook until the onion turns 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 until the spices are fragrant, about 2 minutes.

Add the chicken broth, lentils, and carrot to the pot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.

Using a blender or stick blender, purée the soup in batches, leaving it slightly chunky for texture. If using a blender, fill it halfway, pulse a few times, then blend fully before transferring back to the pot.

Stir in the lemon juice and cilantro. Season to taste with additional salt, if needed.

Serve the soup in bowls, drizzle with extra-virgin olive oil, and sprinkle with a pinch of chili powder. Enjoy!