Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened. Add the carrot and potato, cooking for another 2-3 minutes.

Stir in the tomato paste and red pepper paste. Cook for 1-2 minutes, then add the rinsed red lentils, cumin, and paprika. Mix well to combine.

Pour in the water or stock. Stir, bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the lentils and vegetables are tender. Season with salt and black pepper to taste.

Use an immersion blender to puree the soup until smooth. For a chunkier texture, skip this step. If the soup is too thick, adjust the consistency by adding more water or stock.

In a small pan, heat the olive oil over low heat. Add the Aleppo pepper and swirl for about 1 minute. Stir in the dried mint, then turn off the heat.

Serve with bread and a side of olives for a complete and satisfying meal.

Enjoy this comforting, hearty soup!