In large pot add sauteed onion, diced tomatoes, sauteed garlic, tomatoe paste, cumin, salt, and pepper.
Cook on high just a few minutes before adding the other ingredients.
Add broth, lentils, water, chili powder, and chopped carrot to pot while still on high heat.
Stir, then reduce heat to simmer.
While on simmer, cover pot with vented lid or put a wooden spoon between pot and lid to allow ventilation. Simmer 30 minutes or until lentils are soft.
Stir in salt and pepper to taste.
Puree half the soup in a food processor. Then add it back to the cooking soup.
Add lemon juice and red pepper into simmering pot.
Serve in bowls.
Garnish with cilantro.
2 tbsp Olive Oil1/2 Onion Finely Chopped3 clove Garlic Minced1 tbsp Tomatoe Paste1 large Tomatoe Diced2 tsp Cumin Ground4 cup Vegitable or Chicken Broth1 cup Red Lentils2 cup Water1 pinch Chili Powder1 Carrot Chopped1 Salt1 Pepper1 Juice of 1 Lemon1 pinch Red Pepper Flakes3 tbsp Cilantro