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Heat olive oil on very low heat.
Add the chopped onion, carrot, and celery and sauté for about 5 minutes.
Add the fresh garlic, 1 tsp of ground cumin, and 2 tbsp of tomato paste, and fry for 1 more minute.
Add the diced potatoes, 2 cups of rinsed red lentils, and 2 liters of vegetable broth or water (1 liter at a time).
Season with salt and black pepper.
Simmer on medium heat for 15-20 minutes, until the lentils are cooked and the potatoes are fork tender.
Blend the soup with an immersion blender.
Taste and adjust the seasoning if needed.
Serve the soup in a bowl, topped with red pepper flakes and garlic fried in extra virgin olive oil, freshly chopped parsley, and a squeeze of lemon.
Serve with warm pita bread.