Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, and potato, sautéing for 5 to 7 minutes until the vegetables begin to soften and the onion turns translucent.

Stir in the minced garlic, tomato paste, ground cumin, dried mint, and paprika. Cook for about 1 to 2 minutes, stirring constantly, until the spices become highly fragrant and the tomato paste darkens slightly.

Pour in the rinsed red lentils and the vegetable broth, scraping the bottom of the pot to release any browned bits. Increase the heat to medium-high and bring the mixture to a steady rolling boil.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently. Cook for 20 to 25 minutes, or until the lentils and root vegetables are completely tender and starting to fall apart.

Remove the pot from the heat and carefully use an immersion blender to puree the soup until it is completely smooth and creamy. If you prefer a thinner consistency, stir in a splash of hot water or extra broth.

Taste the blended soup and season with salt and black pepper as needed. Ladle the hot soup into bowls and serve immediately, providing lemon wedges on the side for squeezing over the top.