Lentil Soup

Made this recipe a few times now, to get it right.
Ingredients:

• 2(1/2) cups of lentils
• 1 medium onion, chopped
• 2 tablespoon of olive oil
• 2 teaspoon salt
• Pinch of cinamon 
• ¼ teaspoon black pepper
• 2  teaspoon of cumin powder
• (Added) 1 teaspoon of Cayenne pepper
• 6 cups of chick broath (can be 1/2 broth and 1/2 water):  Note can add more water for less thick soup 
• For topping: Pita bread or croutons, lemon wedges

Directions:

1. In a large pot over medium heat, sauté the onion in the olive oil until onions become slightly golden
2. Add the lentils seasoning, water, and stir
3. When the water comes to a boil, lower the heat, cover, and let the soup simmer for 30-45 minutes, or until the lentil are fully tender
4. Transfer the soup in a blender or food processor, and puree it 
5. Transfer the soup back into the same pot, and let it cook for another 15 minutes, uncovered
6. Serve hot in bowls, with lemon wedges and croutons