Egyptian Red Lentil Soup

Ingredients

• 5 cups water
• 1 cup dried red lentils
• 2 cups chopped onions
• 2 cups chopped potatoes
• 8 garlic cloves, peeled and left whole
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice

Directions

1. 1

   Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.

2. 2

   Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.

3. 3

   In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.

4. 4

   Stir the slightly cooled spices into the soup.

5. 5

   Add the lemon juice.