1-First, start by rinsing 1 cup of red lentils under cold water to remove any impurities, then set them aside. Next, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat and add 1 medium yellow onion (chopped), 2 of the minced garlic cloves, 2 to 3 peeled and chopped carrots, and 1 medium russet potato (peeled and diced, if using). Season with kosher salt and sauté for 5-7 minutes until the vegetables soften and release their aroma.

2-After that, stir in 2 tablespoons of tomato paste to coat the vegetables evenly, letting it cook for a minute to deepen the flavors. Then, add 6 cups of low-sodium vegetable or chicken broth, 1 teaspoon of Aleppo pepper, 1 teaspoon of cumin, ½ teaspoon of coriander, and the rinsed red lentils. Bring everything to a rolling boil for 4-5 minutes, stirring occasionally to combine the ingredients well.

3-Finishing Touches: Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 15-20 minutes until the lentils and vegetables are tender. If the soup thickens too much, add a bit more broth to reach your desired consistency. Remove from heat and blend until smooth using an immersion blender, or if you’re using a countertop blender, do it in batches while allowing steam to escape for safety.

4-Finally, in a small skillet, heat the remaining 3 tablespoons of extra virgin olive oil over medium heat. Add the last teaspoon of Aleppo pepper and the remaining minced garlic clove, cooking briefly until the garlic turns golden and the oil takes on a red hue. Pour this flavored oil over the blended soup and serve hot with lemon wedges for a bright, fresh finish. For a similar healthy meal idea, try this salmon and summer veggies recipe that pairs well with soups.