Jessica just e-mailed this recipe to some family, but it's too tasty not to be shared with the wider world. It's THAT good, really. 3 Tbsp Olive Oil 1 large onion, chopped 2 garlic cloves, minced 1 Tbsp tomato paste 1 tsp ground cumin 1/4 tsp kosher salt 1/4 tsp ground pepper pinch of ground chili powder or cayenne, or more to taste 1 qt chicken or vegetable broth 2 cups water 1 cup red lentils 1 large carrot, diced juice of 1/2 lemon or more to taste 3 Tbsp chopped cilantro in a large pot heat olive oil over high heat until hot and shimmering. Add onion and garlic and saute until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and saute for 2 more minutes. Add broth, water, lentils and carrot. Bring to a simmer then partially cover and turn heat to med-low. Simmer until lentils are soft, about 30 minutes. taste and salt as needed. Using an immersion or regular blender puree half the soup leaving the rest as is. Stir...