3 tbspolive oil 1onion, largechopped 2 clovesgarlicminced 1 tbsptomato paste 1 tspground cumin 0.5 tspsalt 0.25 tspground black pepper 0.125 tspchili powder 32 ozchicken stock 1 cupred lentils 1carrot, largediced 2 tbsplemon juice 3 tbspcilantrochopped

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, 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. 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.