Turkish Red Lentil Soup

In a large pot, heat 3 tablespoons of olive oil over high heat until hot and shimmering. Add the onion and garlic, and sauté until golden, about 4 minutes.

Stir in the tomato paste, ground cumin, ¼ teaspoon each of salt and black pepper, and the chili powder. Sauté for 2 minutes longer to intensify the flavors.

Add the chicken broth, 2 cups of water, red lentils, and diced carrot. Bring to a simmer, then partly cover the pot and reduce the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add more salt if necessary.

Using an immersion blender, regular blender, or food processor, purée half of the soup, then return it to the pot. The soup should be somewhat chunky.

Reheat the soup if necessary, then stir in the lemon juice and chopped cilantro. Serve the soup drizzled with good olive oil and dusted lightly with additional chili powder, if desired.