Heat a dutch oven pan over medium heat and add oil. Once oil is hot, add the onion and cook for three minutes. Add in garlic, and carrots and sauté together for two minutes. Stir in tomato paste, mint, oregano, thyme, pepper, smoked paprika, cumin until combined. Pour in lentils and vegetable stock and bring to a boil. Reduce heat and simmer for 35 minutes, or until lentils are soft. Taste and adjust for salt as needed. Blend soup, and serve with fresh lemon and a sprinkle of fresh paprika.