Syrian Red Lentil Soup (Shurbat Addes)

Step 1: Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer.

Step 2: Stir occasionally to make sure they aren't sticking in a large lump on the bottom, otherwise they may scorch.

Step 3: Simmer for about 40 minutes, until they have dissolved into a puree.

Step 4: While the lentils are cooking, grind the garlic, coriander seed and salt in small food processor into a coarse paste.

Step 5: Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic.

Step 6: Add to the soup and let simmer a bit longer.

Step 7: Taste and adjust first for texture first (by adding water)

Step 8: Then add salt as needed to make it flavorful.

Step 9: Serve in individual cups garnished with cilantro and a pinch of the cumin and pepper, and a lemon and orange wedge on the side.