Turkish Lentil Soup by feastr

Ingredients

• 1 Carrot (~ 3.4 oz)
• ½ Garlic clove (~ 0.1 oz)
• ½ Onion, yellow (~ 1.4 oz)
• 1.8 oz Potatoes (w/o skin)
• ½ Lemon (~ 1 oz)
• 6 leaves of Mint, fresh (~ 0.1 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 tsp Tomato paste
• 2 ⁠½ cups Vegetable broth
• ½ cup Red lentils
• 1 tsp Olive oil
• ½ tsp Hot paprika, ground
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper