Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the onion and carrot. Cook for 5–7 minutes until softened.

Stir in garlic, cumin, paprika, chilli flakes (if using), and tomato purée. Cook for 1 minute.

Add lentils and stock. Bring to the boil, then reduce heat and simmer covered for 40 minutes, or until lentils are soft.

Use a stick blender to blend until smooth (or leave some texture if preferred).

Stir in lemon juice. Season with salt and pepper to taste.

Make Aleppo pepper oil:
In a small pan, gently heat 1 tbsp olive oil. Stir in ½ tsp Aleppo pepper (or just use chillli flakes) and let it infuse for 30 seconds (don’t let it burn).

Ladle soup into bowls. Drizzle with the Aleppo pepper oil and garnish with chopped parsley or mint.