• 3 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ¼ tsp ground black pepper
• Pinch of ground chili powder or cayenne, more to taste
• 4 cups chicken or vegetable broth
• 1 cup dry red lentils, rinsed
• 1 large carrot or sweet potato, peeled and diced
• 1.5 tbsp lemon juice, more to taste
• 3 tbsp chopped fresh cilantro

1. 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.
2. Stir in tomato paste, cumin, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot/sweet potato. 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.
4. 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.
5. Stir in lemon juice and cilantro.

WW 5 points total recipe