In a small pot over medium heat, add olive oil, onions, garlic, tomato paste, and carrots. Saute for 6 to 7 minutes until browned. Add the lentils and saute for 2 to 3 minutes more.
Add this mixture along with all of the remaining ingredients, except for the lemon, red pepper flakes, and chopped cilantro, in the slow cooker . Cook on high for 4 hours or low for 6 hours, until the lentils are tender.
Once cooked, remove about 1/3 of the soup and blend it until smooth with an immersion blender.
Return the blended soup to the slow cooker and stir.
Ladle into serving bowls, squeeze a lemon wedge over the serving and sprinkle with red pepper flakes and chopped cilantro.
Instructions - Stovetop
In a large pot over medium heat, add olive oil, onions, garlic, tomato paste, and carrots. Saute for 6 to 7 minutes until browned. Add the lentils and saute for 2 to 3 minutes more.
Add the broth and water to your pot. Bring the mixture to a boil, then lower the heat, cover, and simmer for 45 to 50 minutes until everything is softened.
Once softened, use an immersion blender to blend until you have a smooth soup.
Add tomato paste to blended soup. Season with measured black pepper, turmeric, cumin, and coriander. Add Aleppo pepper and salt to taste.
Serve in bowls. Top with lemon juice from lemon wedges, red pepper flakes, and chopped cilantro as desired.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.