In a pot, combine the red lentils, water, carrots, and onion. Cook until all the vegetables are soft and easy to mash. Use a potato masher or blender to puree the mixture until smooth.

Return the soup to the same pot and place it back on the stove. Add the bouillon cubes, black pepper, red pepper flakes, and salt to taste.

In a separate pan, heat the olive oil and tomato paste, stirring for about a minute until combined. Add the dried mint and stir briefly. Pour this mixture into the soup and stir well. Bring the soup to a boil, then add the lemon juice.

Serve hot with Turkish bread.