Egyptian Red Lentil Soup

Directions

1. Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and bring to boil. Reduce heat and simmer till everything is tender, 15 to 20 min. Remove from heat.
2. In small saucepan on low heat, hot oil till it is warm but not smoking. Add in cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 min, till cumin is fragrant. Take care not to scorch spices. Set aside for about a minute, or possibly the oil may splatter when added to the soup. Stir slightly cooled spices into soup and add in cilantro.
3. Working in small batches, puree soup in blender till smooth. Add in lemon juice. Return soup to pot and reheat gently. Add in salt and pepper to taste.
4. This recipe yields 6 to 8 servings.