Moroccan Lentil Soup

• 2 tablespoons butter
• 2 tablespoons canola oil or olive oil
• 1 medium onion, finely chopped
• 1 small green pepper, finely chopped
• 2 medium carrots, shredded
• 1 1/2 cups peeled and finely chopped eggplant
• 4 cloves garlic, minced
• 2 1/4 teaspoons cumin
• 3/4 teaspoon curry powder
• 3/4 teaspoon allspice
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon red pepper flakes
• 2 quarts water
• 2 14 1/2-ounce cans chicken broth
• 3/4 cup dry sherry
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 16-ounce bag dried lentils, any variety
• 1/2 teaspoon salt
• Plain yogurt or sour cream, for garnish
• Chopped fresh cilantro, for garnish

1. In a large (6- to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted.
2. Add the onions, green pepper, carrots, eggplant and garlic.
3. Stir well.
4. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes.
5. Saute, stirring, until the vegetables have softened, about 10 minutes.
6. Add water, chicken broth, sherry, tomatoes and lentils, and bring to a boil.
7. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened.
8. Season with salt.
9. To serve, garnish each bowl with a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.

butter, canola oil, onion, green pepper, carrots, eggplant, garlic, cumin, curry powder, allspice, cinnamon, red pepper, water, chicken broth, sherry, tomatoes, salt, yogurt, fresh cilantro

Taken from cooking.nytimes.com/recipes/6847 (may not work)