Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and carrot and saute until the onion is translucent.
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.
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.
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!
Add the blended portion back to the pot and stir in the lemon juice just before serving.
Garnish with fresh herbs and a dollop of vegan yogurt or sour cream.
Refrigerator: store in a sealed container in the fridge for up to 5 days. Reheat on the stove or microwave.
Freezer: store in a sealed container (preferably glass) in the freezer for up to 6 months. Be sure to leave some room at the top of your container as the soup will expand as it freezes. To heat, allow soup to thaw for 1 - 2 hours at room temp, then heat through on the stove or in the microwave.