Step 1

Place lentils in a strainer and rinse under cold water.

Step 2

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.

Step 3

Reduce heat and simmer for 25 minutes.

Step 4

Add Chobani Greek Yogurt and use an immersion blender to blend until smooth.

Step 5

Refrigerate. Reheat before serving. Blend with a stick blender after reheating to eliminate lumps and smooth out soup.

Step 6

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.