Farm to Table Red Lentil Soup With Lemon

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 large tomato, chopped
• 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

Directions

1. In a large sauce pan, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. Transfer to your Vitaclay pot.
3. Add the rest of ingredients except lemon juice and cilantro in your Vitaclay pot. 
4. Set on Stew to cook for 1 hour. 
5. Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.