Cook the Lentils: In a large pot or Dutch oven, combine the rinsed lentils, 3½ quarts of water, and 1½ teaspoons of salt.

Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently for 1 hour.

Sauté the Aromatics: About 15 minutes before the lentils are done with their first hour of simmering, heat the olive oil in a large skillet over medium heat.

Add the chopped onions, sliced garlic, and bay leaves.

Sauté, stirring frequently, for 8-10 minutes, until the onions soften and just begin to color.

Bloom the Spices: Add the cinnamon, cloves, ginger, and cumin to the skillet with the onions.

Stir constantly over low heat for 1-2 minutes until the spices are fragrant. This step is key to unlocking their deep flavor.

Combine and Simmer: Carefully stir the spiced onion mixture into the pot of lentils.

Add the minced green chilis, chopped cilantro, and parsley. Give everything a good stir and let the soup continue to simmer, partially covered, for another hour, stirring occasionally to prevent sticking.

Blend for Creaminess: Once the lentils are completely tender, remove the bay leaves. For a perfect creamy-yet-chunky texture, carefully transfer about half of the soup to a blender and purée until smooth. Alternatively, use an immersion blender directly in the pot to blend about half the soup. Return the puréed soup to the pot.

Finish and Season: Stir the butter into the hot soup until it melts and combines.

Season generously with freshly ground black pepper.

Taste the soup and add more salt or pepper as needed to suit your preference.

Serve: Ladle the soup into warm bowls. If desired, garnish with a sprinkle of paprika and a few fresh cilantro sprigs.

Serve immediately and enjoy!

Adjust the heat to your liking. For a milder soup, remove the seeds and membranes from the green chilis before mincing. For a spicier kick, leave them in or add an extra chili.