- 1/4 cup + 2-3/4 Tablespoons Butter Olive Oil
- 1 teaspoon Aleppo pepper (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black mustard seeds
- 2 dried chiles de arbol
- 1 plum tomato, minced
- 3 Tablespoons minced ginger
- 6 cloves garlic, minced
- 1 large yellow onion, minced
- 1/2 jalapeño, minced
- 1/4 cup flour
- 1 Tablespoon ground coriander
- 2 teaspoons ground cumin
- 1-1/2 teaspoons ground turmeric
- 9 cups chicken stock or vegetable stock
- 1-3/4 cup red lentils
- 3 Tablespoons minced cilantro
- 1 cup canned coconut milk
- 1/4 fresh lemon, juiced, plus more to taste
- Kosher salt and freshly ground pepper, to taste
- Plain yogurt, to garnish
- Heat 1/4 cup Butter Olive Oil, Aleppo, cumin seeds, coriander seeds, black mustard seeds, the 2 chiles de arbol, and the plum tomato in an 8" skillet over high heat until fragrant and then set aside.
- Heat remaining butter olive oil in a 6 qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño and cook until browned (about 15 minutes), stirring so the spices don't burn.
- Add flour, coriander, cumin and turmeric and cook until smooth (about 2 minutes).
- Add stock and lentils and bring to a boil. Reduce heat to medium-low and cook, covered, until tender (about 45 minutes).
- Add cilantro. Puree the entire mixture in a food processor or in the pot with an immersion blender. Add coconut milk, lemon juice, salt and pepper and mix together thoroughly. Divide among bowls.
- If desired, garnish with the sauce and the yogurt