Egyptian           Red Lentil Soup 1/2 lb Red Lentils (washed & drained) 4 cups Water 1/4 cup Onion (finely minced) 1 small Potato (peeled & diced small) 6 sprigs of fresh Coriander (Celantro) 1 Tbl Olive Oil 2 tsp Garlic (crushed) 1/2 tsp ground Cumin 1/4 tsp ground Turmeric 1/4 tsp ground Cayenne Pepper [OPTIONAL] 1/2 tsp Salt 1. Put washed Red Lentils, Water, Onion & fresh Coriander sprigs in pot.           Bring to boil. reduce heat, simmer about 1/2 hour.           Foam will rise to the top. Skim off occasionally. 2. Lentils should completely disintegrate and Potato will be soft.           Remove fresh Coriander sprigs. 3. Puree soup in pot with a whisk OR remove to a blender to puree. 4. Return pureed soup to pot 5. Heat a very small fry pan, add Oil 6. Add crushed garlic, saute abou 20 seconds until golden 7. Immediately add Cumin, Tumeric, [Optional Cayenne Pepper] & Salt.           Saute 10 seconds. 8. Pour sauteed spices into pureed Lentil soup.           Use a bit of the soup to "wash out" the spice pan           to get every last drop of spice. 9. Stir the soup and Serve.