The NEW Lentil Soup I've been making every week!

Ingredients

• 4 cloves Garlic (peeled and minced)
• 1 piece Onion (medium, diced; can use red onion or shallots)
• 2 pieces Carrot (diced small for quick cooking)
• 2 stalks Celery (diced small)
• 3 pieces Potato (small potatoes, bite‑sized cubes)
• 1 cup Red Lentils (rinsed and drained)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 pinch Saffron (soaked in ¼ cup hot water)
• ½ tsp Chili Flakes
• 1 tsp Sweet Paprika
• 2 tsp Turmeric
• 2 tsp Salt
• 2 L Water or Unsalted Vegetable Stock (8 cups; stock adds more flavor)
• 0.5 cup Vermicelli (delicate pasta) (break into small pieces if long)
• 0.25 cup Crispy Pea Chips (for garnish)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.25 cup Cilantro (chopped)
• 1 tsp Za'atar (generous sprinkle)

Instructions

1. Prepare Vegetables and Lentils

   Peel and mince the garlic, dice the onion, carrots, celery, and potatoes into small pieces. Rinse the red lentils under cold water and set aside.

   Time: PT15M

2. Soak Saffron

   Place a pinch of saffron in a small cup and add ¼ cup of hot water. Let it steep while you prep the aromatics.

   Time: PT5M

3. Toast Seeds and Sauté Aromatics

   Heat the stock pot over medium heat, add olive oil, then add cumin seeds and fennel seeds. Fry for 10‑15 seconds until fragrant. Add the diced onion and minced garlic, sauté for 4‑5 minutes until softened and lightly golden.

   Time: PT6M

   Temperature: Medium

4. Add Carrots and Celery

   Stir in the diced carrots and celery and continue to sauté for another 4‑5 minutes until they begin to soften.

   Time: PT5M

   Temperature: Medium

5. Incorporate Spices

   Add chili flakes, sweet paprika, turmeric, and salt. Stir well and cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

6. Add Potatoes, Lentils, and Saffron Water

   Add the cubed potatoes, rinsed red lentils, and the saffron‑infused water. Stir to combine.

   Time: PT2M

   Temperature: Medium

7. Add Liquid and Bring to Boil

   Pour in 2 L of water or unsalted vegetable stock. Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

8. Simmer the Soup

   Reduce heat to medium‑low and let the soup simmer for about 25 minutes, stirring occasionally, until the potatoes and lentils are tender.

   Time: PT25M

   Temperature: Medium-Low

9. Finish with Vermicelli

   Stir in ½ cup of delicate vermicelli and cook for 1 minute until al dente. Then turn off the heat.

   Time: PT1M

10. Garnish and Serve

    Ladle the soup into bowls, garnish with crispy pea chips, a drizzle of fresh lemon juice, chopped cilantro, and a generous sprinkle of za'atar.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

7 g

Carbohydrates

45 g

Fat

8 g

Fiber

7.5 g