Moroccan Lentil Soup with Yogurt and Fried Onions

Adapted from Plenty by Diana Henry

1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely diced
1 large carrot, finely diced
3 garlic cloves, finely diced
1/4 teaspoon each cardamom, clove, cinnamon, ground chili pepper, coriander, cumin, nutmeg, smoked sweet paprika, and turmeric
1 1/2 cups red lentils
4 1/2 cups water or chicken broth, or a combination
salt and pepper to taste
2 tablespoons cilantro, chopped

For fried onions
2 onions, very thinly sliced
1 tablespoon olive oil
1 teaspoon sugar

Heat oil in a heavy pot and saute the onion, celery, and carrot until soft.Add garlic and spices and cook for 1 minute.Add remaining soup ingredients except for the cilantro.  Bring to a boil, reduce to a simmer and cook for 30 minutes or until the lentils become a puree.  Season and stir in chopped cilantro.
Fry onion slices in very hot olive oil until brown and crispy.  .  Stir and  add sugar. Serve the soup in bowls with a dollop of yogurt and the fried onions.