Red Lentil Soup

Steps

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1. 1
   Finely chop the garlic and dice the onion. Finely dice the carrot and celery. Cut the potatoes into bite-sized cubes. Rinse and drain the red lentils and set aside.
   ≈0:29
2. 2
   Heat a stock pot to medium. Add cumin and fennel seeds and fry for about 10–15 seconds, then add the olive oil. Add the onion and garlic, and sauté for 4–5 minutes. Add the carrot and celery, and sauté for another 4–5 minutes. Place the saffron in a small cup and pour in 1/4 cup hot water; let it soak for a few minutes.
   ≈2:03
3. 3
   Add the chili flakes, sweet paprika, turmeric, and salt to the pot and stir well. Add the potatoes, red lentils, and saffron with its soaking water; stir again.
   ≈3:08
4. 4
   Add 2 L of water, stir, and increase the heat to bring to a boil. Once boiling, reduce heat to medium-low and let the soup simmer for about 25 minutes, stirring occasionally.
   ≈3:45
5. 5
   Add the small vermicelli and stir well. Cook for about 1 minute, then turn off the heat. Ladle the soup into bowls and garnish with fresh lemon juice, cilantro, and a sprinkle of za'atar.
   ≈4:30