Ezogelin Soup

In a pot, heat the oil over medium heat and sauté the chopped onion until translucent.

Add the minced garlic and diced carrot, and cook for another 2 minutes.

Stir in the red lentils, rice, tomato paste, and vegetable broth, then bring to a boil.

Reduce heat to low and simmer for about 20 minutes, or until lentils and rice are tender.

Add mint, red pepper flakes, and salt to taste, stirring well.

Serve hot, garnished with fresh herbs if desired.