3 tb Olive oil 2 tb Unsalted butter 1 Onion, chopped 2 Carrots, diced 2 Ribs celery, diced 1 Green bell pepper, cored, -seeded and diced 1 sm "waxy" boiling potato, -peeled and diced 1 t Ground cumin 1 t Ground pure chili powder 3/4 ts Ground allspice 1 sm Imported bay leaf and 5 -sprigs parsley Tied together with kitchen -string 1/2 lb Lentils, picked over 6 c Chicken broth Salt Freshly-ground black pepper 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. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.