Place lentils in a strainer and rinse under cold water.
Reserve 1 tbsp of butter and 1 pinch Aleppo pepper for garnish. Place all other ingredients except Chobani Greek Yogurt in a large pot and bring to a boil.
Reduce heat and simmer for 25 minutes.
Add Chobani Greek Yogurt and use an immersion blender to blend until smooth.
Refrigerate. Reheat before serving. Blend with a stick blender after reheating to eliminate lumps and smooth out soup.
For the garnish: Melt 1 tbsp butter in a small saucepan until it foams. Add 1 pinch Aleppo pepper and remove from heat. Drizzle 1/2 tsp of warm Aleppo pepper butter and throw in a few croutons before serving.