Step 1

1 Bring 6 cups of the broth to a boil in large pot over high heat

Step 2

2 Add the drained green lentils, salt and pepper to taste, tomato paste and red pepper paste; mix to incorporate

Step 3

3 Cover the pot and reduce the heat to medium-low; cook for 20 to 25 minutes

Step 4

4 Add the remaining 2 cups of broth (it doesn't have to be warm) and the pasta

Step 5

5 Stir to incorporate, then cover and cook for 10 to 15 minutes, until the pasta is tender

Step 6

6 Transfer to a soup tureen or individual bowls, or cover and turn off the heat

Step 7

7 Combine the butter and oil in a small skillet, then stir in the mint and Aleppo pepper

Step 8

8 Drizzle over the soup and serve hot