COOK'S NOTES: As the red lentils cook, they turn golden. They will look like puréed. You can find red lentils in most of your Middle Eastern Markets and health foods stores, and some supermarkets.
As an alternative or variation to the soup, melt 2 tablespoons of butter in a heavy small saucepan until it begins to foam, then stir in a teaspoon or so of dried mint. Pour the mint mixture into the lentil soup just before serving. It is delicious!
Be careful with the cumin; some people are allergic to it. It also lends very strong flavor and assertive taste, so add it a little at a time, tasting as you go.
You may also want to adjust the pepper since some commented that they thought it is too much. Please feel free to adjust per your personal taste.
The soup keeps well in the refrigerator for 3 days, or frozen. It actually becomes more flavorful if it's prepared a day in advance and refrigerated.
Rewarm it over medium heat, adding more water to thin it to a desired consistency.
Serves 10 to 12