Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and bring to boil. Reduce heat and simmer until everything is tender, 15 to 20 minutes. Remove from heat.
In small saucepan on low heat, warm oil until it is hot but not smoking. Add cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch spices. Set aside for about a minute, or the oil may splatter when added to the soup. Stir slightly cooled spices into soup and add cilantro.
Working in small batches, puree soup in blender until smooth. Add lemon juice. Return soup to pot and reheat gently. Add salt and pepper to taste.
This recipe yields 6 to 8 servings.
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