In a large pot, heat 2 tsp oil over medium high heat.
Add onions, 2 garlic cloves, carrots, and potatoes. Season with salt Cook for 6 minutes, or until vegetables have softened.
Add tomato paste and toss to coat the vegetables. Add broth, 1 tsp Aleppo pepper, and the rest of the spices.
Add lentils and stir.
Bring to a boil for 5 minutes, lower heat and cover.
Let soup simmer on low for 15-20 minutes until lentils are tender.
Remove from heat and blend until smooth and creamy.
In a skillet, heat 3 tbsp olive oil over medium high heat. Add remaining Aleppo pepper and garlic. Cook a minute or two until the garlic is golden. Serve drizzled over soup with lemon juice from the wedges.
