Melt the butter and sauté the onion and the garlic in a pot. When they're slightly browned, add spices. Then add the lentils and the chicken stock. Bring to a boil and simmer for 10 minutes. Reserve 4 tablespoons of this mixture for garnishing. Blend the rest until the texture is smooth, add salt as needed and keep warm.
Fry the sweet potato slices in hot oil until golden brown. Use paper towels to absorb excess oil.
Blend olive oil with the chile de árbol. Serve soup in small bowls and garnish with the chili oil, fried sweet potato chips and lentils.
Preparation time: 30 minutes
2 cups cooked lentils
4 cups chicken stock
4 tablespoons chopped onion
3 cloves of garlic, chopped
1 teaspoon cumin
1 pinch of nutmeg
1 teaspoon ground coriander seed
1 tablespoon paprika
1/4 teaspoon cardamom
1/4 cup butter
1 chile de árbol, chopped
3 tablespoons olive oil
1 sweet potato, thinly sliced
Oil as needed
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