Red Lentil Soup
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    3tbsp olive oil, more for drizzling
    1 large onion, chopped
    2 garlic cloves, minced
    1 tbsp tomato paste
    1 tsp ground cumin
    1/4 tsp kosher salt, more to taste
    1/4 tsp ground black pepper
    Pinch of ground chili powder or cayenne
    1 qt chicken or vegetable broth
    2 cups water
    1 cup red lentils
    1 large carrot, peeled and diced
    Juice of Qw lemon, more to taste
    3 tbsp chopped fresh cilantro

    In a large pot, heat 3 tbsp 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,
    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 or regular blender or a food processor, 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. Serves 4.