In a medium size saucepan, heat 2 tablespoons olive oil, add 1 medium onion and sauté on a medium heat till light brown.
Add 1 medium carrot, 1 large potato, 1 tablespoon tomato paste and 1 teaspoon cumin powder and sauté for 2-3 minutes.
Stir in 190 grams red lentils, 1 teaspoon salt, ½ teaspoon Aleppo pepper and 1½ litres hot water and stir well.
Simmer till carrots and potatoes are soft, for approximately 20 minutes. Remove from the heat and blend the mixture till smooth or to your taste.
Stir in 2 tablespoons butter and add 1½ tablespoons lemon juice, then garnish with ½ teaspoon freshly ground black pepper and 2 leaves mint. Serve with warm bread or Turkish rice.
Notes
Red lentils do not require pre-soaking, just rinse, swish them round with your hand, then drain. Repeat till the water runs clear (see washing rice).Make it ahead - This soup tastes even better the next day when all the flavours have had time to come together.Storing - Cover and keep in the fridge for up to 3 days. You can also freeze it for up to 3 months. Reheat or serve it cold, it is great either way!