Lentil Soup

Melt butter over medium-high heat in a large stockpot or Dutch oven . Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic , ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked. Add chicken stock , bring to a boil, reduce to a simmer , and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt .