Prep the ingredients - peel and dice the onion, carrot and potato. Peel and finely slice the garlic. Wash and drain the red lentils.
Add olive oil to a large pot and cook onions over a medium heat until they soften.
Add garlic and carrot and cook a further few minutes.
Add tomato paste, mix to combine, then add all spices, and cook for about a minute, until they release their fragrance.
Add all other ingredients: lentils, potato, stock and water. Cover and bring to a boil.
Slide the lid off half way, reduce to a simmer and cook for ten minutes.
Take the lid off entirely, then cook another 10 minutes or so to let it reduce down.
Remove from heat, squeeze in the juice of a lemon, and use a stick blender to blend just a small amount, making the texture creamy.
Before serving, add a drizzle of chili oil, and a few fresh mint leaves.