In a large pot, combine chicken broth, tomato paste, and lentils and bring to a boil
Reduce heat to low-medium and simmer for 20 minutes
In the meantime, heat olive oil in large saute pan over medium-high heat and add garlic and onions and continue to cook
Saute until translucent, about 3 minutes.
Add onion/garlic mixture to lentil/chicken stock and continue to cook for about 10 more minutes.
Add spices, and salt and pepper to taste
Carefully transfer mixture to a standing blender and process until smooth
Remove from blender; add cilantro and lemon juice before serving.
This soup is very thick; feel free to thin with water or chicken broth.
Garnish with additional smoked paprika (optional)
Serve with pita, rice, and/or Mediterranean salad like Fattoush or an easy Lebanese salad.