Red Lentil Soup

Extra-virgin olive oil
2 onions, chopped
4 cloves garlic, chopped
2 TBSP tomato paste
2 tsp ground cumin
1/4 tsp chili powder (or more to taste)
1 tsp salt
1/2 tsp black pepper
8 cups chicken or vegetable broth, or water
2 cups dried red lentils
Juice from one large lemon
1/2 cup chopped fresh mint

1. In a stockpot over medium-low heat, sauté onions and garlic in 3 TBSP of olive oil for a few minutes until softened. Add tomato paste, cumin, chili powder, salt and pepper and cook a few more minute.
2. Add the broth or water and lentils and simmer 30 minutes. 
3. Puree some or all of soup with an immersion blender. Add lemon juice and mint, salt and pepper to taste, and serve with a drizzle of olive oil. 

Note: You can add carrots, butternut squash, sweet potato or all three to this soup (add with the onions and garlic) to pack in more veggies.