Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, carrot, and garlic. Cook until onion softens and turns translucent, ~5 minutes.

Stir in 2 tsp tomato paste, 1 tsp ground cumin, and paprika. Cook 1 minute to bloom flavors, combining until everything is fragrant and richly colored.

Add rinsed red lentils and 4 cups stock. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes until lentils are tender.

Remove pot from heat and use an immersion blender to puree until silky smooth. For a chunkier texture, blend only half and stir the rest back in.

Stir in fresh lemon juice and chopped mint. Taste and season with salt and pepper, balancing tanginess with a hint of cooling mint.

Ladle the Turkish Red Lentil Soup with Lemon and Mint into bowls, drizzle with olive oil, and garnish with mint leaves. Enjoy hot for best flavor contrast.