Lentil Soup (From Istanbul Interparish Migrant Program)

1 lb red lentils
2 onions, finely chopped
3 oz. tomato paste
3 medium carrots, grated
3 medium  potatoes, grated
1/2 tsp dry mint
1/8 teaspoon red pepper
1 1/2 to 2 tsp salt

Place lentils in large soup pot with 2 quarts of water and cook for 45 minutes or till soft.  Meanwhile in a separate skillet, heat 2 tablespoons of olive oil and add onion, sauteing til softened but not brown.  Add cooked onions, grated potatoes and carrots, tomato paste, and seasonings to cooked lentils. Continue cooking for 10-15 minutes till vegetables are tender. Adjust seasonings to taste.