Lemon Infused Lentil Soup

Preheat your cooking vessel by heating 3 tablespoons of olive oil in a large, deep pot over a medium-high heat setting. Add the sliced onion and minced garlic to the pot; cook, stirring occasionally, until the onion develops a golden brown hue, approximately 5 minutes. Introduce the tomato paste, cumin, kosher salt, black pepper, and a pinch of 1/8 teaspoon chili powder into the mixture. Cook and stir until the spices release their aroma, roughly 2 minutes.

Next, incorporate the chicken broth, lentils, and grated carrot into the pot. Elevate the heat to high and bring the mixture to a rolling boil. Gradually decrease the heat to medium-low, cover the pot with a lid, and allow it to simmer until the lentils become tender, approximately 30 minutes.

To blend the soup, fill a blender halfway with the hot mixture. Secure the lid and hold it firmly in place using a potholder; pulse the blender a few times before releasing the lid. Pour the blended soup into a separate pot. Repeat this process with the remaining soup, or use a stick blender to purée it directly in the cooking pot. Be sure not to over-process the soup; leave some of its natural texture intact.

Add a squeeze of lemon juice and a sprinkle of chopped cilantro to the pot. Season with salt to taste, then drizzle with olive oil and sprinkle a pinch of chili powder on top. Serve the soup hot.