Preheat oven to 450°F. Combine Brussels sprouts, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until fork-tender and crisp in places, 10 to 12 minutes.

Meanwhile, heat 1 tbsp olive oil, just 2 tsp Aleppo pepper, and a pinch of salt in medium saucepan over medium heat. Cook until sizzling and fragrant, about 2 minutes. Transfer to small bowl and set aside. Wipe saucepan clean.

Heat 1 tbsp olive oil in same saucepan over medium heat. Add onion, carrot, garlic, and a pinch of salt and pepper. Cook until onions are translucent, 6 to 8 minutes. Add lentils, potato, cumin, tomato powder, just 1 tsp coriander, broth concentrate, 3 cups water, and ½ tsp salt. Bring to a boil, reduce to a simmer, cover, and cook until lentils and potato are tender, 20 to 25 minutes.

Off heat, stir lemon juice into soup and season to taste with salt and pepper. Divide red lentil soup between bowls and top with crispy Brussels sprouts. Stir mint and lemon zest into chile-mint sizzle and drizzle on top. Soup’s on!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.