Syrian Red Lentil Soup (Shurbat Addes)

Syrian Red Lentil Soup (Shurbat Addes) Vegetarian and Vegan Yields 8 cups, enough for 8 appetizer servings or 4 main course servings 2 c. red lentils (see note above) 6 cloves garlic 1 t. coriander seed 1 1/2 teaspoons Kosher salt, more as needed 2 T. olive oil Garnish: fresh cilantro, ground cumin, Aleppo pepper (see note above), dukkah (see note above), or chili flakes, lemon wedges 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. Stir occasionally to make sure they aren't sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful. Serve in individual cups garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.