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Heat 2 tbsp of the oil in a large, heavy-based saucepan over medium-high heat. When hot, add the onion, ⅔ of the garlic, carrots and potatoes with a generous pinch of salt. Cook, stirring, for 5-7 minutes, or until the vegetables have softened.
Stir through the tomato paste to coat the vegetables, then add the vegetable stock, half the Aleppo pepper and the remaining spices. Stir through the lentils, then bring to the boil.
Simmer for 4-5 minutes, then reduce the heat to low and cover and cook, stirring occasionally, for 15-20 minutes, until the lentils and vegetables are tender. If too thick, add an additional ½ cup of extra vegetable stock or water.
Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. If you don’t have an immersion blender, allow the soup to cool considerably before using a standard blender to blend in batches.
To serve, heat the remaining olive oil in a small frying pan over medium heat and add the reserved garlic and Aleppo pepper. Cook, stirring, until the garlic is golden and fragrant. Remove from the heat.
Spoon the Turkish lentil soup into serving bowls and drizzle over the garlic and Aleppo pepper oil. Serve with lemon wedges and simit (or Turkish bread).