Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and carrot and saute until the onion is translucent.

Step 2

Stir in the tomato paste, salt, pepper, cumin, chili and Aleppo (if using). Cook another minute or so to allow the spices to bloom a bit.

Step 3

Pour the tomato sauce, broth and water into the pot and stir in the lentils. Bring the soup to a boil then partially cover and reduce to a simmer for 20 - 25 minutes.

Step 4

Once the lentils are cooked, blitz half of the soup in a blender, food processor, or with an immersion blender. This step is optional but gives the soup a really amazing texture!

Step 5

Add the blended portion back to the pot and stir in the lemon juice just before serving.

Step 6

Garnish with fresh herbs and a dollop of vegan yogurt or sour cream.