Cozy Red Lentil Soup

Ingredients

• 3-4 pieces garlic
• 1 onion
• 2 carrots
• 2 stalks celery
• 2 large russet potatoes
• 1 cup red lentils
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tbsp olive oil
• generous pinch of saffron
• 1/4 cup hot water
• 1/2 tsp chili flakes
• 1 tsp sweet paprika
• 2 tsp turmeric
• 2 tsp salt
• 2L water (or unsalted veggie stock)
• 1/2 cup small vermicelli
• lemon juice to serve
• cilantro to serve
• za'atar to serve

Method

1. Finely chop the garlic and dice the onion.
2. Finely dice the carrot and celery.
3. Chop the russet potatoes into bite sized cubes.
4. Rinse and drain the red lentils and set aside.
5. Heat up a stock pot to medium heat.
6. Add the cumin and fennel seeds followed by the olive oil and fry for about 10-15 seconds.
7. Add the onions and garlic, then sauté for 4-5 minutes.
8. Add the carrots and celery, then sauté for another 4-5 minutes.
9. Place a generous pinch of saffron into a cup, then pour in 1/4 cup of hot water and allow the saffron to soak for a few minutes.
10. Add the chili flakes, sweet paprika, turmeric, and salt to the pot and stir well.
11. Add the potatoes, red lentils, and saffron along with the soaking water to the pot and stir.
12. Add 2L of water to the pot, stir, and bring to a boil.
13. Once boiling, reduce heat to medium low and simmer for about 25 minutes, stirring occasionally.
14. Add the small vermicelli and stir well.
15. Allow the vermicelli to cook for about 1 minute, then turn off the heat.
16. Plate the soup and garnish with fresh lemon juice, cilantro, and a sprinkle of za'atar.