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In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.
Add onion, garlic, carrots, and mushrooms and sauté until golden, about 5 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 and lentils. 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 and cilantro.
Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.