Lemony Lentil Soup

This recipe is from my ward cookbook in Ann Arbor. I really like this soup and is a great way to explore cooking with lentils. :)
Contributor:	Sondra Sumsion Soderborg
Category:	Soups, Salads, and Sauces
Ingredients:	3 Tbl. olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 Tbl. tomato paste 1 tsp ground cumin ¼ tsp salt, more to taste ¼ tsp ground black pepper Pinch of ground chili powder or cayenne,  more to taste 1 quart chicken or vegetable broth 1 cup red lentils, picked and rinsed 1 large carrot, peeled and sliced Juice of ½ lemon, more to taste 3 Tbl chopped fresh cilantro (optional)
Directions:	In a large pot, heat 3 Tbl. oil over medium high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and sauté for 2 minutes longer. Add broth, 2 cups water, lentils and carrot. 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. Using an immersion or regular blender or a food processor, puree half the soup; it should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Serves 4.