Egyptian Red Lentil Soup

5cups vegetable broth or 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 canola oil
2 teaspoons ground cumin
1⁄2 teaspoon turmeric
1 teaspoon salt
1⁄3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper
Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
Add lemon juice; stir to combine.
Rewarm soup in soup pot; season if needed with salt/pepper.

Taco Seasoning
1 tablespoon chili powder (toasted and ground dried chilies)
2 teaspoons cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Mix everything thoroughly.