Dice the onion, mince the garlic, and dice the carrots.

In the two-handled pan over medium-high heat, cook the onion and garlic for a couple minutes. Add the garlic, tomato paste, cumin, and cayenne and cook for about 5 minutes, until the veg is crisp-tender and thoroughly coated. Dump in the broth and the lentils. Bring to a boil.

Reduce the heat, cover, and simmer for 20-30 minutes, until the lentils are soft. Stir in the lemon juice and enjoy!

150 calories per 1/4, provided you do not use oil. You don't need it for this one!