Rinse the red lentils under running water using a strainer until the water runs clear.

In a medium cooking pan, heat the oil with the red pepper flakes over medium heat.

Add the chopped onions and sauté for 5 minutes until softened.

Add the chopped carrots to the pan.

Cook for another 5 minutes, stirring occasionally.

Add the paprika and freshly cracked pepper to the vegetables.

Stir a few times to combine.

Add the fresh lemon juice.

Cook until the lemon juice is absorbed, about a few seconds.

Add the tomato puree or tomato paste.

Season with salt to taste.

Add the rinsed lentils and stock (or water) to the pan.

Bring the soup to a simmer and cook over medium heat until the lentils are cooked through and starting to break down, approximately 15-20 minutes.

Turn off the heat.

Let the soup cool for 5 minutes.

Use a blender (immersion blender or regular blender) to blend the soup until smooth.

Place the desired amount of soup in a serving bowl.

Drizzle with some olive oil and enjoy!