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Pick and Rinse Lentils: Sort through the lentils for any debris. Rinse thoroughly in cold water until the water runs clear.
Sauté Vegetables: Heat olive oil in a large stockpot over medium heat. Add the diced onion and carrot. Sauté for about 5 minutes, or until the vegetables begin to soften and the onions turn translucent.
Add Aromatics and Lentils: Add minced garlic, ground cumin, and red pepper flakes to the vegetables. Stir for 1 minute until fragrant, then add the rinsed lentils to the pot and toss briefly to combine.
Add Liquids and Simmer: Pour in the vegetable broth and water. Stir in tomato paste and add the bay leaf. Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for approximately 25 minutes, or until lentils are very tender and starting to fall apart.
Puree for Texture: Discard the bay leaf. Transfer half of the soup to a blender and puree until super smooth, then return to the pot. Alternatively, use an immersion blender in the pot and blend to your preferred consistency.
Finish and Season: Off the heat, stir in chopped fresh mint. Taste and adjust the salt as needed.
Serve: Ladle into bowls and serve with lemon wedges on the side for squeezing into the soup. Drizzle with additional olive oil if desired, and garnish with extra mint or parsley.