Thursday Soup

• 12 lb red lentil
• 5 cups water
• 1 small onion, left whole
• 1 small potato, peeled, halved
• 6 sprigs fresh coriander
• 1 tablespoon corn oil
• 4 garlic cloves, mashed, using mortar and pestle
• 1 teaspoon salt
• 14 teaspoon ground cumin
• 18 teaspoon ground turmeric

1. Rinse lentils and soak for 1 hour; drain.
2. Put lentils, water, onion, potato, and coriander in a pan and bring to a boil.
3. Reduce heat to low and cook, covered, for 1/2 hour.
4. Process the mixture until smooth then return it to the pan.
5. Heat oil in a skillet and add garlic, salt, cumin, and turmeric.
6. Stir-fry over moderate heat for 3 minutes.
7. Add this to the soup.
8. Bring to a boil and simmer over low heat for 15 minutes.
9. Serve hot with toasted bread croutons or dry toasted pita.

red lentil, water, onion, potato, coriander, corn oil, garlic, salt, ground cumin, ground turmeric

Taken from www.food.com/recipe/thursday-soup-284642 (may not work)