NY Times, Jan 9, 2008, Melissa Clark
3 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne
1 quart chicken or vegetable broth
1 cup red lentils (made with 1/2 split mung beans)
1 large carrot, peeled and diced
Juice of 1/2 lemon
3 tablespoon chopped fresh cilantro
Heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper, and chili powder; sauté for 2 minutes longer.
Add broth, 2 cups water, lentils, and carrot. Bring to a simmer, partially cover pot and turn heat to med-low. Simmer until lentils are soft, about 30 minutes. Blend half the soup with an immersion blender, regular blender or food processor and add back to the pot; soup should be somewhat chunky.
Reheat soup if necessary and add lemon juice and cilantro. Drizzle with olive oil and dust with chili powder to serve.