Adapted from Madhur Jaffrey via Saveur

Serves 8

We recommend making this a day ahead.



  • 1/4 cup olive oil
  • 1 tsp Aleppo pepper (optional)
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 2 dried chiles de arbol
  • 1 1/4 cup cherry tomatoes, minced


  • 5 Tbs unsalted butter
  • 3 Tbs minced ginger
  • 6 cloves garlic, minced
  • 1 large yellow onion, minced
  • 1 to 2 jalapeños, minced
  • ¼ cup chickpea flour (AP flour is an ok substitute)
  • 1 Tbs ground coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 1/4 tsp hot red chile powder or cayenne
  • 1 tsp yellow curry powder
  • 9 cups chicken stock or vegetable stock
  • 1¾ cups red lentils
  • 3 Tbs minced cilantro
  • 1 cup canned coconut milk
  • 2 Tbs white wine vinegar
  • 1 Tbs hot sauce
  • Salt and pepper to taste

Cook olive oil, Aleppo, cumin seeds, mustard, chiles, and tomatoes in a small sauce pan over high heat until bubbling and fragrant; set sauce aside.

Heat butter in a 6-qt. saucepan over medium-high heat and add ginger, garlic, onion, and jalapeño; cook until browned and soft, 15 minutes.

Add flour, coriander, cumin, red chile, curry powder and turmeric to pot; cook 2 minutes, stirring constantly. Add stock and lentils and bring to a boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.

Working in batches, purée the soup until smooth.

Stir in cilantro, coconut milk, vinegar, hot sauce, salt, and pepper; divide among bowls. Spoon some of the tomato topping over each bowl. Garnish with yogurt and eat with pita or naan.

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