Egyptian Red Lentil Soup - cooking recipe

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

Preparation

Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.
Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.
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.
Stir the slightly cooled spices into the soup.
Add the lemon juice.