1. Heat oil in a stockpot over medium-low heat. Add onions, carrots, and garlic. Saute, stirring occasionally, until onions are translucent, about 6 minutes.

2. Add stock and stir in lentils, dried mint, chile pepper or red-pepper flakes, salt, and pepper. Simmer until lentils are tender, about 45 minutes.

3. Remove chile pepper (if used) and discard. Remove soup from heat, stir in paprika and lemon juice; adjust seasoning if desired. Serve immediately garnished with fresh mint and lemon wedges.