Heat 3 tablespoons butter in a large pot over medium-high heat. Add 4 smashed garlic cloves and 1 diced red onion; saute 6 minutes. Add the contents of the spice bag, the bay leaves and chile pepper from the Curried Lentil Soup mix and cook about 3 minutes. Add the rest of the soup mix and 8 cups water or chicken broth; simmer until the lentils are soft, about 1 hour. Season with salt.
Photograph by Levi Brown