olive oil, divided 3 tablespoons
medium onion, chopped 1
medium carrot, finely chopped 1
large garlic cloves, chopped, divided 2
(or more) curry powder 2 tablespoons
soaked moong green lentils 11/2 cup
water, divided 4 1/4 cups (or more)
fresh lemon juice 1 tablespoon
(1/4 stick) butter 2 tablespoons
green onions, thinly sliced 1 lemon, cut into 6 wedges 2
Lamb Boti (cooked) for garnish 12 pieces
ON1Y soup seasoning 2 tbsp


    Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. Add butter to lentil soup. Season to taste with salt, pepper, ON1Y soup seasoning and additional curry powder, if desired. Add water by 1/4 cup full to thin to desired consistency. Garnish with a skewer of lamb boti