Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.

Add 1 diced onion, 2 minced garlic cloves, 1 chopped carrot, and 1 diced potato. Sauté for about 5-7 minutes until the onion is translucent.

Stir in 2 tablespoons of tomato paste along with 1 teaspoon each of cumin and coriander. Cook for 1-2 minutes.

Pour in 4 cups of vegetable broth and add 1 cup of rinsed red lentils. Bring to a boil, then reduce heat and simmer for 4-5 minutes.

Lower the heat and cover partially. Simmer for 15-20 minutes until the lentils are tender.

Blend the soup using an immersion blender until smooth and creamy.

In a small pan, heat another tablespoon of olive oil. Add 1 minced garlic clove and 1 teaspoon of Aleppo pepper, sautéing for about 1 minute.

Ladle the soup into bowls and drizzle the garlic-pepper oil on top. Serve with lemon wedges.