Heat the olive oil in a large pot over medium heat and sauté the chopped onion for about 3-4 minutes until it becomes translucent and soft.

Add the chopped carrot, potato, and tomato paste to the pot, stirring constantly for another 2 minutes to cook out the raw flavor of the paste.

Stir in the rinsed red lentils, cumin, salt, and black pepper, then pour in the broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot partially with a lid, and let the soup simmer for about 20 to 25 minutes until the lentils and vegetables are completely tender.

Remove the pot from the heat and use an immersion blender to puree the soup until it is completely smooth and creamy.

In a small skillet or saucepan, melt the butter over low heat until it begins to foam, then stir in the dried mint and paprika, cooking for 30 seconds until fragrant.

Ladle the hot soup into bowls and drizzle the spiced butter mixture over the top immediately before serving with fresh lemon wedges.