Rinse lentils and place in a pot with ample water and a dash of oil.

Bring the lentils to a boil.

Chop carrots and onions.

Add carrots and onions to the pot with lentils.

Chop tomatoes and paprika.

Add tomatoes and paprika to the pot approximately 15 minutes after adding carrots and onions.

Add paprika, cumin, and peeled garlic cloves to the pot, reserving fenugreek and mixed herbs.

Simmer the soup slowly until the lentils are cooked and tender.

Sprinkle fenugreek leaves and mixed herbs into the soup.

Turn off the burner and cover the pot with a lid.

Salt to taste.

Serve hot with a dollop of sour cream or yogurt.

For a spicier version, add green chilies or chili powder.

For a thicker consistency, dissolve flour in a bowl with some of the soup liquid and slowly add to the pot 5 minutes before finishing cooking, stirring continuously.