In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.

Add the diced onion, minced garlic, chopped carrots, and diced potato, seasoning with kosher salt. Sauté for 5-7 minutes until the onion is translucent.

Stir in the tomato paste, cumin, coriander, and Aleppo pepper. Cook for 1-2 minutes.

Pour in the vegetable broth and add the red lentils. Bring to a rolling boil.

Reduce the heat and simmer gently for 15-20 minutes, until the lentils and vegetables are tender.

Blend the soup until smooth using an immersion blender.

In a skillet, warm olive oil and sauté garlic and Aleppo pepper until the garlic turns golden.

Ladle the soup into bowls, drizzling the chili and garlic oil on top and serving with lemon wedges.