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Ingredients
  • subheading: For Soup:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon very finely chopped garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 to 2½ teaspoons kosher salt
  • 2½ cups dried split red lentils
  • 2½ quarts cold water (10 cups)
  • 2 tablespoons unbleached flour dissolved in ¼ cold water
  • subheading: For Serving:
  • 1 lemon, cut into eighths (about 1 small wedge per serving)
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