A Turkish-leaning red lentil soup (mercimek çorbası in spirit) built on cumin and smoked paprika, blended silky and finished with a sizzle of chili butter and lemon.
Warm the olive oil in a pot over medium heat. Soften the onion and carrot with a pinch of salt for about 6 minutes, then add the garlic and cook 1 minute more.
Stir in the tomato paste, cumin, and smoked paprika and cook 1 to 2 minutes until the paste darkens and the spices smell toasty. Don't rush it.
Add the rinsed lentils and stock, bring to a boil, then drop to a simmer for 20 to 25 minutes until the lentils have completely broken down and gone soft.
Blend the soup smooth with an immersion blender (or in batches in a regular blender). Loosen with a splash of water if it's thicker than you like. Stir in the lemon juice and season to taste.
Melt the butter in a small pan and stir in the Aleppo pepper off the heat so it blooms without burning. Swirl it over each bowl and finish with herbs and a lemon wedge.