Red Lentil Soup With Lemon

I was at the supermarket shopping and I thought about this recipe that my coworker told me about.  There supermarket had red lentils so I decided to make it.  I added the roasted garlic chicken sausages and paprika.

Ingredients:

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin (I used 2 teaspoons)
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chile powder and cayenne, more to taste (I used 1/4 teaspoon of both)
1/4 teaspoon paprika (this wasn't in the recipe)
32 oz. chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
4 sliced roasted garlic chicken sausages
Juice of 1/2 lemon, more to taste

Preparation:

In a large pot, heat 3 tablespoons oil 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, and sauté for 2 minutes longer.Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 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. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

My apologies for the poor picture.

http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon