1. Dice the onion and garlic, and chop the carrots and potato into cubes.

2. In a large pot, saute the onion in 1 tablespoon of olive oil with a good pinch of salt over low-medium heat.

3. Once softened, add the garlic, cumin, tomato paste, and the second tablespoon of olive oil. Saute together for 3-5 minutes until aromatic and the tomato paste has fried down.

4. Add the red lentils and carrots and stir through. Then add the water, stock cube, and potato. Start with 6 cups of water, season well with salt and pepper, and simmer for 15-20 minutes over low heat with the lid on.

5. Once the lentils and vegetables have softened, turn off the heat and use an immersion blender to blend the soup until smooth and velvety.

6. If the broth is too thick, add the extra 1 cup of boiling water to reach your desired consistency. Taste and adjust seasoning as needed.

7. To make the chili oil garnish, heat 2-3 tablespoons of olive oil in a pan over low heat. Add the aleppo pepper and gently stir for 2-3 minutes until the oil turns a rich orange-red color.

8. Serve the lentil soup in bowls with a drizzle of the chili oil and chopped parsley. Add a good squeeze of lemon and enjoy with fresh Turkish bread or Persian flatbread.