3 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon hot paprika
1 teaspoon cumin seeds
1 cup red lentils
1.5 tablespoons tomato paste
6 cups chicken stock
1/4 teaspoon red pepper flakes
1.5 tablespoons dried mint leaves
1 tablespoon sumac
Heat the oil in a large saucepan and sauté the onions over low heat until they are light golden–about 15 minutes. Stir in the paprika, cumin, and tomato paste. Cover and cook for 5 minutes.
Add the lentils and stir everything together so the tomato and the spices combine with the lentils. Add the stock and cover and cook until everything is mushy, about 30-40 minutes.
When the lentils are cooked, use an immersion blender to blend the soup to a smooth consistency. Stir in the mint leaves; simmer for 2 minutes. Remove the soup from the heat. Stir in the sumac.
Serve with lemon wedge. Add to taste.