Red Lentil Soup

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Red Lentil Soup
1 tbs. olive oil
1/2 tbs. cumin seed
1/4 tsp. red pepper flakes
8 cups water
1 can (14.5 ounce) chopped tomatoes
2 cups red/orange lentils, rinced
2 medium onions, chopped
1/2 tbs. coriander
1/2 tsp. sea salt
1/2 tsp. minced garlic
1/2 tsp. turmeric
1/4 tsp. pepper
1/4 cup lemon juice
fresh cilantro, chopped

1. Pour olive oil in a four-quart soup pot; place over medium high
   heat. Add onions, garlic, cumin, coriander and turmeric; saute
   until tender.
2. Add lentils, red pepper flakes, salt, pepper, water, tomatoes and
   5 to 6 cilantro stalks; stir well. Bring to a boil; cover, reduce heat
   and simmer 30 minutes or until lentils are tender, stirring occasionally.
3. Before serving, remove cilantro stalks and stir in 1/4 cup lemon juice.
4. Ladle into bowls and garnish with chopped fresh cilantro.
   Makes eight (1 1/2 cup) servings.

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