Place lentils in a strainer and rinse under cold water.
Reserve 1/4 cup of butter and 1/2 tsp of Aleppo pepper for garnish.
Place all other ingredients in a large pot and bring to a boil.
Reduce heat and simmer for 25 minutes.
Use an immersion blender to blend until smooth.
Cool down soup in an ice bath, then refrigerate.
Reheat before serving.
Blend with stick blender after reheating to eliminate lumps and smooth out soup.
For the garnish:
Melt 1/4 cup of butter in a small sauce pan until it foams.
Add 1/2 tsp Aleppo pepper and remove from heat.
Drizzle 1/2 tsp of warm Aleppo pepper butter on top of soup before serving.
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