Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the mustard and cumin seeds. Fry until the mustard seeds start to pop. Add the carrot and stir. Let the carrot “sweat” for 10 minutes.
In a separate pan, sauté the garlic, ginger, jalapeño, and turmeric in the remaining 1 tablespoon oil for 3 minutes, add a little berbere and salt, then mix everything with the carrots.
Add the stock, lentils, and more berbere; then simmer for 30 minutes. Add more stock if the pan starts to get too dry.
Add the peanut butter, curry powder, salt, and pepper. Simmer until the lentils are cooked through (they’ll break down a little) and the soup is a thick consistency. Right before serving, add the ½ cup chopped cilantro and stir to combine.
Serve the soup in individual bowls, garnishing each with the yogurt, chopped cilantro, and cilantro sprigs. Serve with rice, naan, or pita bread.