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+# Red Lentil Soup With Lemon
+Originally from: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon
+
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+
+## 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 chile powder or cayenne, more to taste
+- 1 quart chicken or vegetable broth
+- 2 cups water
+- 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 blender, 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.