In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the finely diced onion and minced garlic; sauté for about 2 minutes until the onion becomes translucent and fragrant. Incorporate the chopped carrots and diced potato, cooking for an additional 5–7 minutes until the vegetables soften.

Stir in the tomato paste and mix well, cooking for about 1 minute. Sprinkle in the cumin, coriander, and Aleppo pepper, stirring to release the aromas for approximately 30 seconds.

Pour in 6 cups of vegetable broth and add the rinsed red lentils, stirring well to combine. Bring to a boil over high heat.

Once boiling, reduce the heat to low and cover slightly to maintain a gentle simmer. Cook for 15–20 minutes, stirring occasionally until the lentils and potatoes are tender.

Blend the soup directly in the pot with an immersion blender until smooth. If desired, add more vegetable broth to reach your desired consistency.

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add thin slices of garlic and a pinch of Aleppo pepper. Cook until the garlic turns golden brown, about 1–2 minutes.

Ladle the creamy soup into bowls, drizzling the prepared spiced oil over the top. Serve with fresh lemon wedges.