moroccan lentil stew + chile fried onions

I've never officially had Moroccan food, but am always curious when a recipe pops up.  So far what I've noticed is a use of ground coriander seed and red lentils.  Here's a wonderful, healthy soup with a tasty garnish!

Stew:
1. Soften 2 finely diced stalks celery and 1 finely diced onion in 2 tbsp olive oil in a large soup pot.
2. Add 3 minced cloves garlic and 1 tbsp cumin, 1 tsp ground coriander seed, and pinches of turmeric, cinnamon, nutmeg, cardamom, clove, and black pepper.  Don't worry if you haven't got all these spices, the cumin, coriander, and cinnamon seem to be most key. Saute one minute.
3.  Add 14 oz diced tomatoes, 1.5 cups red lentils, and 4.25 cups chicken broth to the soup pot.  Bring to a boil and simmer for 30 minutes.
4. Chop cilantro and stir in to taste after the stew is done.
5. Garnish with greek yogurt, fresh cilantro, and chile fried onions (below).

Chile Fried Onions:
1. Saute 1 finely sliced onion in 1 tbsp hot olive oil.
2. After the onion is toasty with crispy bits, add 1.5 tsp brown sugar, 1 diced chile (I used one habanero), and pinch cinnamon.

3. Caramelize the sugar over the onions and then sprinkle a wedge of lemon juice into the pan.