Step 1

In a large heavy pot, heat half the olive oil over medium heat until shimmering. Add onion and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes. Add garlic and cook for an additional 2 minutes, then stir in curry powder. Cook, stirring constantly to prevent spices from burning, until spices are fragrant.

Step 2

Add lentils and water and bring to a boil. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes.

Step 3

In the meantime, puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils, along with butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency.

Step 4

Divide amongst soup bowls and serve garnished with green onion and with lemons on the side.