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Heat the olive oil in a large pot over medium heat.
Add the onion and sauté for 3–4 minutes until soft.
Stir in the garlic and carrot and cook for another 2 minutes.
Add the cumin, coriander, cinnamon and paprika. Stir well for 30 seconds until fragrant.
Add the lentils, crushed tomatoes and vegetable stock. Season with salt and black pepper.
Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
The soup is ready once lentils are soft and cooked. For a smoother texture, blend the soup using a stick blender.
To serve: melt butter in a frypan over medium heat, stirring frequently.
Once the butter begins to foam, remove the pan from heat and stir through the Aleppo pepper.
Ladle hot soup into a bowl.
Drizzle some of the Aleppo pepper butter over soup, squeeze a little fresh lemon juice and garnish with fresh parsley.
Serve warm with crusty bread or pita.