Turkish Style Red Lentil Soup (Mercmek Corbasi)

This is a delicious, warming and filling soup that can be an appetizer (Turkish style) or as a main course with bread and salad.  Red lentils are commonly used but other colors can be used as well.
Serves 3-4.
Ingredients:
2 Tbsp olive oil
1/2 onion, chopped
3 garlic cloves, chopped
3/4 tsp cumin
2 carrots, medium sized, peeled and chopped
1 cup diced tomatoes (canned or fresh)
4 cups water
1 cup dried lentils, rinsed
1/4 tsp oregano
2 Tbsp tomato paste
1/4-1/2 tsp red pepper flakes (depending on how much heat you want)
1/4-1/2 tsp salt
1 tsp dried mint
Juice from 1/2 lemon

Heat the oil over medium heat and saute onion for about 4 minutes until soft.  Add the chopped garlic and cumin and saute another 1 minute. Add the remaining ingredients (except for the mint and lemon) and bring to a boil over med-high heat, then reduce to med-low and simmer covered for about 45 minutes, stirring occasionally, to soften lentils (this time will vary with different types of lentils).  This first part could be done 1 or 2 days ahead of time and kept in fridge. Next, puree the soup, either use an immersion blender or in a blender. If using a blender cool about 1 hour before blending, briefly puree in blender, for about 5 seconds (in batches, filling blender only halfway per batch).  The soup should have a slight lentil texture so you shouldn't puree too long.  After pureeing, transfer back to soup pan (if necessary) and add the mint and lemon juice. Reheat over medium heat, simmering and stirring for about 10 minutes.  Add more water if you would like to liquefy the soup more. Season with more salt to taste if needed.  Serve with lemon wedges and red pepper flakes as condiments. Enjoy!