Cozy Red Lentil Soup

Ingredients

• 3–4 garlic cloves, finely chopped
• 1 onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 large russet potatoes, cubed
• 1 cup red lentils, rinsed and drained
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tbsp olive oil
• Generous pinch saffron
• 1/4 cup hot water
• 1/2 tsp chilli flakes
• 1 tsp sweet paprika
• 2 tsp turmeric
• 2 tsp salt
• 2 litres water or unsalted vegetable stock
• 1/2 cup small vermicelli
• Lemon juice, to serve
• Fresh coriander, to serve
• Za’atar, to serve

Method

1. Finely chop the garlic and dice the onion.
2. Finely dice the carrots and celery.
3. Cut the potatoes into bite-sized cubes.
4. Rinse and drain the lentils.
5. Place the saffron in a small cup.
6. Pour over the hot water and leave it to soak.
7. Heat a large stockpot over medium heat.
8. Add the cumin seeds and fennel seeds.
9. Add the olive oil and fry for 10–15 seconds.
10. Add the onion and garlic.
11. Sauté for 4–5 minutes.
12. Add the carrots and celery.
13. Sauté for another 4–5 minutes.
14. Stir in the chilli flakes, paprika, turmeric and salt.
15. Add the potatoes, lentils and soaked saffron with its water.
16. Pour in the water or stock.
17. Bring the soup to the boil.
18. Reduce the heat to medium-low.
19. Simmer for approximately 25 minutes, stirring occasionally.
20. Add the vermicelli.
21. Cook for approximately 1 minute.
22. Turn off the heat.
23. Serve with lemon juice, coriander and za’atar.