View source for Red Lentil Soup with Lemon

==Time== 
45 minutes

==Yield== 
4 servings

==Ingredients==

* 3 tablespoons olive oil, more for drizzling
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon tomato paste
* 1 teaspoon ground cumin
* 1/4 teaspoon kosher salt, more to taste
* 1/4 teaspoon ground black pepper
* Pinch of ground chili powder or cayenne, more to taste
* 1 quart chicken or vegetable broth
* 1 cup red lentils
* 1 large carrot, peeled and diced
* Juice of 1/2 lemon, more to taste
* 3 tablespoons chopped fresh cilantro.

==Method==
# In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
# Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
# Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
# Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
# Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

==Source==
[http://www.nytimes.com/2008/01/09/dining/091arex.html New York Times]