Lemony Red Lentil Soup With Coriander, Cumin & Garlic (Addes Soup)

• 1 1/2 cups red lentils
• 6 cups water
• 4 cloves garlic crushed
• 2 teaspoons coriander
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 1/4 tablespoons olive oil
• juice of 1-2 lemons
• 1 tablespoon flour
• 2 tablespoons water

1. Rinse the lentils, then put in a pot with the water and bring to a boil. Cook the lentils for about 45 minutes on medium fire till they become thick and creamy. Squeeze the lemon into the pot and cook 10 -15 minutes longer
2. In a small bowl mix the garlic, coriander, cumin and salt till it forms a paste. Put the olive oil in a small frying pan and add the paste and saute till golden for 2-3 minutes. Add to the hot soup and let cook another 10 minutes.
3. Mix the flour with the water and using a strainer, strain into the soup, stirring the soup constantly, so there are no lumps. Cook another 2-3 minutes. Garnish with sprigs of cilantro or parsley

red lentils, water, garlic, coriander, salt, cumin, olive oil, lemons, flour, water

Taken from food52.com/recipes/11905-lemony-red-lentil-soup-with-coriander-cumin-garlic-addes-soup (may not work)