This red lentil soup is creamy, rich in flavor and so quick to throw together. Paired with some crusty bread and a salad, it makes for a perfect meal any day of the week.
In a large pot, add the olive oil over a medium flame. Add the onions and saute about 4 minutes until translucent. Then add the carrots and saute about 3 minutes more.
Once the carrots and onions are soft, add the tomato paste and cook for a minute, then stir in the cumin, dried mint and oregano and stir a few seconds more.
Add the lentils, chicken both (or broth of choice,) 1 cup of water, and 1/2 tsp salt and fresh pepper and bring to a boil. Then turn the heat down and simmer covered halfway about 20 minutes until the lentils are tender.
Then puree with an immersion blender or transfer to a blender and pulse until the desired consistency is reached. Pour back into the pot, thin it out with a little more water over a low heat if necessary and season with salt and pepper to your liking.
Garnish with fresh parsley, red pepper flakes, dried mint, dried oregano, and serve with fresh lemon wedges.