Red Lentil Soup

6 T. olive oil
2 large onions, chopped
4 garlic cloves, minced
2 T. tomato paste
2 tsp. cumin
1/2 tsp. salt, to taste
1/2 tsp. pepper
1/4 tsp. chili powder or cayenne, opt.
2 quarts chicken or vegetable broth
2 c. water
2 c. red lentils
2 large carrots, peeled and diced
lemon juice, to taste
6 T. chopped fresh cilantro, to taste

In large pot, heat oil and saute onion and garlic. Stir in tomato paste and seasonings.  Add broth, water, lentils, and carrot.  Simmer for 30 mins, until lentils are soft. Use a blender to puree soup. Add lemon juice and cilantro just before serving, or serve on the side.