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Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil).
Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.
Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes.
Using a wooden spoon, stir tomato paste into the pot and cook for 1-2 minutes so that the paste can absorb the flavors of the other ingredients.
Pour in chicken broth, give the entire mixture a stir, then increase heat to high bringing the soup to a boil. and bring entire pot to a boil. Reduce heat to low and simmer until potatoes and lentils are cooked through, 15-20 minutes.
Remove pot from the heat and add mint and lemon juice.
Puree until smooth using a handheld blender. Check for seasoning and adjust accordingly before serving.