Rinse the lentils thoroughly in a fine sieve. Chop the onion and garlic. Prepare the potatoes, carrots, bell pepper, and tomatoes.
Warm the oil in a pot. Sauté the onions for about 2 minutes, then add the garlic and tomato paste, cooking for another 2 minutes.
Mix in the vegetables and lentils, giving them a quick sauté. Pour in the vegetable broth and let it simmer for 20 minutes.
Blend the soup until smooth, then season with paprika powder, cumin, lemon juice, salt, and pepper.
Garnish with parsley and mint before serving.
