Heat olive oil in a large pot over medium-high heat.

Add diced onion, minced garlic, chopped carrot, and diced potato. Sauté for 5-7 minutes until softened.

Stir in tomato paste, cumin, coriander, and Aleppo pepper. Cook for about 1 minute.

Pour in vegetable broth and add rinsed red lentils. Stir well to combine.

Bring to a boil for 4-5 minutes. Reduce heat to low and simmer for 15-20 minutes.

Use an immersion blender to blend the soup until smooth.

In a small saucepan, heat a tablespoon of olive oil with a sliced garlic clove and Aleppo pepper. Drizzle over soup before serving.

Ladle the soup into bowls and serve with lemon wedges.