In 3 tbs. olive oil sauté 1 lg. chopped onion, 3 cloves minced garlic until tender. Add 1 tbs ketchup, 1 tsp. ground cumin, ½ tsp. ground pepper, ¼ tsp salt, ¼ tsp chili pd. (or cayenne or hatch chili) and sauté 2 min. longer. Add 6 c. chicken or vegetable broth, 4 c. diced carrots, 1 c. red lentils. Bring to boil and simmer approx 30 min. until lentils are soft. Garnish with chopped fresh cilantro or parsley.