Heat 2 tablespoons of olive oil in a pot over medium-high heat. Add 1 onion, 2 carrots, and 1 russet potato, all diced, plus 2 minced garlic cloves. Season with salt and cook for 5-7 minutes.
Stir in 2 tablespoons of tomato paste, 6 cups of low-sodium vegetable broth, 1 cup of rinsed red lentils, 1 teaspoon of cumin, and ½ teaspoon of ground coriander.
Measure 2 teaspoons of Aleppo pepper and add half. Boil for 4-5 minutes, then partly cover and simmer gently for 15-20 minutes, until the lentils and vegetables are soft.
Remove from the heat and blend until smooth. Thin with a little water if needed and season with salt.
Warm 3 tablespoons of olive oil with 1 minced garlic clove and the remaining Aleppo pepper until the garlic is golden. Spoon over the soup.
