Syrian Vegetarian Red Lentil Soup (Shurbat Addes)

1. Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 8 cups 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 30 minutes, until they have dissolved into a puree. (I put the lid on) 2. When lentils are almost done, about 30 minutes in, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste (or mash them in a cup like I did with a spoon). Fry this paste in the olive oil for about 1 minute on medium low, being careful not to burn the garlic. Add to the soup and let simmer another ten minutes. 4. Serve in individual cups. Garnish (optional): fresh cilantro, ground cumin, Aleppo pepper, dukkah, or chili flakes, lemon wedges