Dice the onion, potato, and carrots into small, even pieces. Crush the garlic cloves.

Wash the red lentils thoroughly in cold water until the water runs mostly clear. Wash the rice.

Heat 2 tbsp olive oil in the large pot over medium heat. Fry the diced onion until translucent and golden.

Add the diced carrot and potato to the pot. Cook for 1 to 2 minutes while stirring.

Add the crushed garlic, chicken bouillon, tomato paste, sweet red pepper paste, ground cumin, ground black pepper, and salt. Stir well.

Cook the seasoned vegetable mixture for 5 minutes over medium heat. Stir frequently to prevent the pastes from sticking.

Add the washed red lentils and washed rice. Stir until they are coated in the seasoned mixture.

Pour 2.125 L hot water into the pot. Stir the soup thoroughly.

Cover the pot and simmer over medium-low heat for 45 to 60 minutes. Stir often until the lentils, rice, and vegetables are very soft.

Blend the cooked soup with the immersion blender until completely smooth. Add a little extra hot water if a thinner consistency is desired.

Stir 150 ml lemon juice into the blended soup. Cover and keep warm over low heat.

Heat 60 ml olive oil for topping in the small saucepan over medium-low heat. Add sweet paprika, dried mint, and chili flakes.

Cook the spiced oil for 2 to 3 minutes until fragrant. Remove it from the heat before the spices burn.

Pour half of the spiced oil into the soup. Stir well and simmer for 3 minutes.

Ladle the soup into 6 serving bowls. Drizzle with the remaining spiced oil and garnish with dried parsley flakes.

Serve hot with toasted pita bread on the side.