In a Dutch oven, warm olive oil over medium-high heat. Add diced onion, minced garlic, chopped carrots, and diced potato, sautéing until softened, about 5-7 minutes.

Stir in the tomato paste, cumin, coriander, and Aleppo pepper. Cook for an additional minute to bloom the spices.

Pour in the vegetable broth and add rinsed red lentils. Bring it to a boil for 4-5 minutes.

Reduce heat, partially cover the pot, and let it simmer gently for 15-20 minutes, until the lentils are tender.

Using an immersion blender, blend the soup until it reaches a smooth consistency.

In a separate skillet, warm olive oil over low heat. Cook sliced garlic and Aleppo pepper until golden brown, then drizzle over the blended soup.

Ladle the soup into bowls and serve with lemon wedges on the side.