1. Sauté the Aromatics:

1. Heat 2 tbsp olive oil in a large pan over medium heat.
2. Add chopped onions and sauté for 3-5 minutes until almost golden.
3. Stir in half the minced garlic, cook for 30 seconds, then add minced tomatoes, jalapeño, tomato paste, and spices.
4. Sauté for 2-3 minutes, then stir in red lentils and boiling water. (The soup will seem watery at first but will thicken as it cooks.)

2. Cook & Blend the Soup:

1. Cover and simmer for 15 minutes, or until the lentils are fully cooked.
2. Use an immersion blender to blend half the soup for a creamy yet textured consistency. (Alternatively, transfer half to a blender and blend for 30 seconds.)
3. Stir in chopped dill and half of the cilantro.

3. Make the Garlic-Cilantro Infusion:

1. In a separate pan, heat 2 tbsp olive oil and 1 tbsp butter.
2. Add remaining minced garlic and cilantro and sauté for 1-2 minutes, until the garlic turns golden.
3. Pour this mixture into the lentil soup and stir well.

4. Serve & Garnish:

1. Ladle into bowls and squeeze fresh lemon juice over the top.
2. Serve with pita chips or fried pita bread bites. (See below for how to make them!)
3. Garnish with fresh parsley.