Heat 3 tablespoons of olive in a large pot. Add onion and garlic, and sauté until golden, about 3 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder, and saute for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover the pot and turn heat to medium-low.

Simmer until the lentils are soft, about 30 minutes. Taste and add salt if necessary.

Optional/ Using an immersion or regular blender or a food processor, puree half the soup, then add it back to pot. The soup should be somewhat chunky. Top of with freshly chopped cilantro or parsley