Start by heating the oil in a large pot over medium heat. Add the diced onions and carrots, and cook until they're soft and the onions are translucent, about 4 minutes.

Stir in the minced garlic, oregano, paprika, cumin, and red pepper flakes. Cook for another minute until the spices are fragrant.

Add the tomato paste, rinsed red lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then lower the heat and let it simmer. Cover and cook until the lentils are tender, about 25-30 minutes.

Once the lentils are cooked, remove the pot from the heat. Use an immersion blender to puree about half of the soup directly in the pot. If you don't have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and then mix it back into the pot.

Serve the soup hot. If desired, top each bowl with a swirl of coconut milk and a sprinkle of fresh dill or mint for an extra touch of flavor.