Heartwarming Lentil Soup

Steps

1. Chop the garlic, onion, carrots, and celery into small pieces.
2. Rinse and drain the red lentils, then set aside.
3. In a medium stock pot, heat 2 tbsp of olive oil over medium heat.
4. Fry the cumin seeds for about 10-15 seconds.
5. Add the onions and garlic to sauté for 4-5 minutes.
6. Add the carrots and celery and saute for another 4-5 minutes.
7. Place a generous pinch of saffron in a small cup with 1/4 cup of hot water and let it soak.
8. Stir in the chili flakes, sweet paprika, turmeric, salt, and give the pot a good stir to incorporate the flavors.
9. Add the potatoes, red lentils, and the soaked saffron mixture to the pot.
10. Give the pot a good stir. Add 2 L (8 cups) of water or unsalted veggie stock.
11. Turn the heat up and bring the soup to a boil.
12. Once boiling, turn the heat down to medium-low and allow the soup to simmer for about 25 minutes, stirring occasionally.
13. Add half a cup of vermicelli to the pot and give it a good stir. Allow the vermicelli to cook for about one minute.
14. Turn off the heat.
15. Serve the soup generously with fresh lemon juice, fresh cilantro, and a generous sprinkle of Zatar.