A squeeze of lemon and a bit of chopped mint garnish this healthy soup.
Heat oil in a stockpot over medium-low heat. Add onions, carrots, and garlic. Saute, stirring occasionally, until onions are translucent, about 6 minutes.
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.
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.
