• 9 tbsp. unsalted butter
• 1 tsp. Aleppo pepper (optional)
• ½ tsp. cumin seeds
• ½ tsp. coriander seeds
• ½ tsp. black mustard seeds
• 2 dried chiles de arbol
• 1 plum tomato, minced
• 3 tbsp. minced ginger
• 6 cloves garlic, minced
• 1 large yellow onion, minced
• ½ jalapeño, minced
• ¼ cup flour
• 1 tbsp. ground coriander
• 2 tsp. ground cumin
• 1½ tsp. ground turmeric
• 9 cups chicken stock
• 1¾ cups red lentils
• 3 tbsp. minced cilantro
• 1 cup canned coconut milk
• ¼ fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Plain yogurt, to garnish

INSTRUCTIONS

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8″ skillet over high heat until fragrant; set sauce aside.

Heat remaining butter in a 6-qt. saucepan over medium-high heat.

Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes.

Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes.

Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.

Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls.

Garnish with sauce and yogurt. Serves 4–6.