2 tbsp extra virgin olive oil, plus 3 tbsp for garnish

1 yellow onion, chopped

3 garlic cloves, minced (divided)

2 carrots, peeled and chopped

1 russet potato, peeled and diced

1 tsp kosher salt (or to taste)

1 tbsp tomato paste

6 cups low-sodium vegetable broth (or chicken broth)

1 tsp Aleppo pepper, plus more for garnish

1 tsp ground cumin

1/2 tsp ground coriander

1 cup red lentils, picked over and rinsed

1 lemon, cut into wedges

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Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add chopped onion, 2 minced garlic cloves, carrots, and diced potato. Season with salt and sauté for 5–7 minutes until softened.
Stir in tomato paste until vegetables are evenly coated.
Pour in broth and add Aleppo pepper, cumin, coriander, and rinsed red lentils. Stir well.
Bring to a boil for 4–5 minutes, then reduce heat and simmer partially covered for 15–20 minutes, stirring occasionally. Add more broth if needed.
Once vegetables and lentils are tender, remove from heat and blend the soup until smooth using an immersion blender or countertop blender in batches.
In a small skillet, heat remaining 3 tablespoons olive oil over medium heat. Add remaining garlic clove and a pinch of Aleppo pepper. Cook until garlic is golden and oil is infused.
Drizzle the flavored oil over the blended soup.
Serve hot with lemon wedges on the side.

Adjust consistency with additional broth if soup becomes too thick.
Store in fridge for up to 5 days or freeze for up to 3 months.
Blend soup in batches if using a countertop blender, allowing steam to escape.
Substitute Aleppo pepper with smoked paprika and a pinch of cayenne if unavailable.
Serve with crusty bread, pita, or a fresh salad for a full meal.