by: JHON OSORNO Prep 35 mins Cook 40 mins Ready in 1 hr15 mins

3 tablespoonsolive oil 1 largeonion, chopped 2 clovesgarlic, minced 1 tablespoontomato paste 1 teaspoonground cumin 1/4 teaspoonkosher salt, or to taste 1/4 teaspoonfreshly ground black pepper 1/8 teaspoonchili powder, or to taste 1 (32 ounce) cartonchicken broth 1 cupred lentils 1 largecarrot, diced 2 tablespoonslemon juice, or to taste 3 tablespoonschopped fresh cilantro 4 teaspoonsextra-virgin olive oil for drizzling 1 pinchchili powder

1.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. 2.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. 3.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 puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky. 4.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.