Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and diced potato, seasoning lightly with salt. Sauté for about 5-7 minutes until softened.

Stir in 2 tablespoons of tomato paste, 1 teaspoon each of cumin and coriander, plus a pinch of Aleppo pepper. Cook for 1-2 minutes to bloom the flavors.

Pour in 6 cups of vegetable broth and add 1 cup of rinsed red lentils. Stir to combine, increase heat to high, and bring to a boil for 4-5 minutes.

Reduce heat to low and simmer for 15-20 minutes until lentils are tender and soup thickens. Stir occasionally, adding broth if necessary.

Remove from heat and blend using an immersion blender until smooth. Alternatively, transfer to a regular blender in batches.

In a small saucepan, heat 3 tablespoons of olive oil over medium heat. Add sliced garlic and a sprinkle of Aleppo pepper, sautéing until golden.

Ladle the soup into bowls, drizzle with garlic oil, and serve with lemon wedges on the side.