Ingredients:

• 3 cloves garlic
• 1 large onion
• 2 tbsp dried mint
• 1 cup red lentils
• 2 potatoes
• 3 carrots
• 1 can (diced) tomatoes
• vegetable stock
• paprika
• chilli flakes
• olive oil
• lemon
• parsley

Instructions (prep):
- Wash your lentils!
- Mince garlic
- Dice onion
- Boil some water in the kettle

Instructions (cooking):
1. Heat some oil, add in garlic, onions, then dried mint
2. When onions start to soften, add carrots and potatoes (or partially pre-cook carrots/potatoes in microwave if rushed)
3. When carrots soften a bit, add lentils, canned tomatoes, boiling water and vegetable stock
Seasoning
When the soup content is ready in terms of texture (i.e. carrots/potatoes/lentils cooked), grab a stick blender and add spices to your taste: olive oil + salt/pepper/chilli flakes/paprika (whatever other spices you fancy).
Serve with bread, chopped parsley and a slice of lemon (forgot about these on Saturday. Like I bought them, but they sat on the kitchen bench).
Needless fanciness (impress your date): mix paprika powder with oil, and mix this in just before serving (photo below). Sprinkle other garnish like chilli flakes or diced parsley
Q&A
Why haven't you told me how much water or stock to put in? You can judge the consistency for yourself, for your own version of the recipe.
I assume wars both internet and real life have been fought over how watery/thick lentil soup should be.

Recipe from Nay