Moroccan Lentil Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Each: butter; canola oil or olive oil |
| 1 | Each; finely chopped: medium onion, small green pepper | |
| 2 | md | Carrots; shredded |
| 1 1/2 | c | Peeled; finely chopped eggplant |
| 4 | Cloves garlic; minced | |
| 2 1/4 | ts | Cumin |
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Each: curry powder; allspice, red pepper flakes |
| 2 | qt | Water |
| 2 | cn | (14 1/2 ounces each) chicken broth |
| 3/4 | c | Dry sherry |
| 1 | cn | (14 1/2 ounces) diced tomatoes, drained |
| 1 | Bag (1 pound) dried lentils; any variety | |
| 1/2 | ts | Salt |
| Plain yogurt; chopped cilantro for garnish |
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