• In a large pot, heat 2-3 tablespoons oil or ghee over 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, sauté for 2 minutes longer.
• Add broth, 2 cups water, lentils and carrot. For a thicker soup only 1 cup of water. Note the soup will thicken the longer it sits after cooking.
• Bring to a simmer, then partially cover pot and turn heat to medium-low.
• Simmer until lentils are soft, about 30-40 minutes.
• Salt and pepper to taste.
• Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
• Reheat soup if necessary, then stir in lemon juice and cilantro and garam masala if using
• Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
• Instead of olive oil finish with a dollop of yogurt and garnish with additional cilantro

And YOU CAN MAKE THIS IN AN INSTANT POT OR PRESSURE COOKER=STUPID EASY **If using an Instant Pot or pressure cooker:

• Saute vegetables in the bowl of the Instant Pot using the sauce function. This will take longer than stove top due to lower cooking temp of pot around 5-7 minutes.
• Add all other ingredients, according to recipe. Cover and lock lid in place. Set cooking to manual for 10 minutes.
• When timer goes off do a quick release.
• Proceed with recipe, season and use a hand blender to puree soup in Instant Pot bowl.
• Dunzo.