Step 1

Preheat a large stock pot over medium-high heat and spray with cooking spray (or drizzle with olive oil).

Step 2

Sauté onions and carrots, stirring frequently, until they begin to soften, about 4-5 minutes.

Step 3

Add potatoes, red lentils, cumin, salt and cayenne to the pot and continue sautéing for 2-3 minutes.

Step 4

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.

Step 5

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.

Step 6

Remove pot from the heat and add mint and lemon juice.

Step 7

Puree until smooth using a handheld blender. Check for seasoning and adjust accordingly before serving.