Spiced Lentil Soup
We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.
green bell peppers
cored, seeded and diced
boiling, waxy, peeled, diced
or other stock
Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute.
Add the green pepper and stir-cook for 1 minute.
Add the diced potato, cumin, chili powder, and allspice, stir-cook for 1 minute.
Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute.
Cover and simmer for about 1 hour, or until the lentils are tender.
The soup may be prepared in advance up to this point.
Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.
Ladle the soup into warm bowls and serve steaming hot.