Servings: Serves 6
In a large soup pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook, stirring constantly, for 1 minute. Add the broth, lentils, curry powder and cinnamon, and bring to a boil, then reduce heat to a simmer.
Cook, uncovered, for 35 to 40 minutes, stirring occasionally, until lentils are fully cooked and tender.
Once lentils are tender, season to taste with salt and pepper, ladle into bowls and top with chopped fresh cilantro leaves. Serve immediately.