Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and carrots and sauté for 5–6 minutes, stirring occasionally, until softened and the onions turn translucent. Add the garlic and cook for 1 minute more until fragrant.

Push the vegetables to one side and add the tomato paste directly to the base of the pot. Let it fry for 1–2 minutes, stirring, until it deepens in colour and smells slightly caramelised. Stir in the cumin and mix everything together.

Add the rinsed red lentils, chopped potatoes, parsley, and vegetable broth. Season generously with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20–25 minutes until the lentils have fully dissolved and the potatoes are completely tender.

Remove from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer in batches to a blender. Stir in the lemon juice and taste — adjust salt, pepper, or lemon to your preference. If the soup is thicker than you'd like, whisk in a splash of hot water or broth.

In a small pan, warm the remaining olive oil over low heat. Add the Aleppo pepper and let it sizzle gently for 30–60 seconds until fragrant — don't let it burn. Remove from heat immediately.

Ladle the soup into bowls. Drizzle each serving with the Aleppo pepper oil and garnish with fresh parsley. Serve with lemon wedges on the side for squeezing over — this step is traditional and makes a real difference to the finished flavour.