Caramelize Onions: In a large pot, heat 4 tbsp of ghee over medium heat. Add the chopped medium onions and sauté for about 15 minutes until golden brown.

Make Spice Paste: Add 2 tbsp of butter, ½ tbsp of tomato paste, 1 tsp of turmeric, 1 tsp of cumin, and ½ tsp of black pepper. Sauté for 2 minutes.

Cook Lentils: Rinse soaked lentils and add to the pot. Cover with water and season with salt. Bring to a gentle boil, then simmer uncovered for about 30 minutes.

Blend for Creaminess: Scoop out 1.5 cups of soup and blend until smooth. Return to the pot.

Finish Cooking: Simmer for another 15 minutes, stirring occasionally, and adjust seasoning as needed.

Crisp Onions for Topping: Slice the large onion and caramelize in a skillet with vegetable oil over medium-high heat until golden brown and crispy.