Start by making the Red Lentil Soup. Melt the butter in a large pot over medium heat. Add the carrot, celery, onion, garlic, and serrano chili. Sauté until tender.
Add the cumin to the pot and cook for 1 minute.
Add the red lentils, vegetable stock, salt & pepper mix, and chopped cilantro to the pot. Bring the mixture to a simmer, stirring constantly.
Let the soup simmer for 45 minutes to 1 hour, or until the red lentils start to break down. Taste and adjust the seasoning as needed.
Once the soup is done, make sure it is fully chilled before proceeding.
Mix the chilled soup with the roughly chopped cilantro and sliced green onion. Add more salt and pepper if needed.
For the Naan Strips, heat the canola oil to 350 degrees Fahrenheit. In small batches, fry the naan strips until crispy. Spread them out on paper towels to drain, then season with the salt & pepper mix.
For the Mint Yogurt, combine all the ingredients in a blender and puree until smooth.
To serve, ladle the soup into bowls and top with the fried naan strips and a dollop of mint yogurt.