Egyptian Red Lentil Soup

There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]

• Ready In: 55 mins
• Serves: 6
• Yields: 8 1/2 cups

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