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Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, and cayenne until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute.
Stir in broth, water, and lentils and bring to vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
Whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra broth as needed. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.
Heat remaining 2 tablespoons oil in small skillet over medium heat until shimmering. Off heat, stir in mint and paprika. Serve soup, drizzling individual portions with 1 teaspoon spiced oil and sprinkling with cilantro.