Red Lentil Soup with Lemon

I love this easy soup recipe, and lentils are protein-packed and delicious and are a great vegetarian source of protein. A bowl of this makes an amazing, comforting lunch or light dinner.

Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt, more to taste

¼ 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

See the entire recipe and directions at the New York Times Cooking Blog.