Turkish Lentil Soup

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 carrot, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper*
• 6 cups vegetable or chicken stock
• 1 cup red lentils, rinsed and picked over
• 1 small Yukon gold potato, diced into 1/2-inch cubes
• fine sea salt and freshly-cracked black pepper, to taste
• fresh lemon wedges and chopped fresh herbs (cilantro and/or mint), for serving