Heat olive oil in a large stockpot over medium heat.

Add diced onion and carrot and saute for 5 minutes until softened.

Add minced garlic, cumin, and red chili flakes, and cook for 1 minute until fragrant.

Add rinsed red lentils, vegetable broth, water, tomato paste, and bay leaf.

Bring to a boil, then reduce heat and simmer, uncovered, for 25 minutes until lentils are tender.

Remove the bay leaf.

Transfer half of the soup to a blender and puree until smooth.

Stir the puree back into the remaining soup.

Alternatively, use an immersion blender to partially puree the soup.

Remove from heat and stir in chopped fresh mint.

Season with salt to taste.

Serve with lemon wedges for squeezing into the soup.