Adapted from Madhur Jaffrey via Saveur
Serves 8

We recommend making this a day ahead.

Topping
1/4 cup olive oil
1 teaspoon Aleppo pepper (or substitute with red pepper flakes)
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
2 dried chiles de arbol
1 1/4 cup cherry tomatoes, sliced thin

Soup
5 tablespoons unsalted butter
3 tablespoons minced ginger
6 cloves garlic, minced
1 large yellow onion, minced
1 to 2 jalapeños, minced
¼ cup chickpea flour (or substitute all-purpose flour)
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
1/4 teaspoon hot red chile powder or cayenne
1 teaspoon yellow curry powder
9 cups chicken stock or vegetable stock
1¾ cups red lentilsm
3 tablespoons cilantro, mincedm
1 cup canned coconut milk
2 tablespoons white wine vinegar
1 tablespoon hot sauce
Salt and pepper to taste

Cook olive oil, Aleppo, cumin seeds, mustard, chiles, and tomatoes in a small saucepan 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.