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

Ingredient Substitutions

• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots, Leeks
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel bulb
• Instead of Potato: Sweet potato
• Instead of Red Lentils: Yellow split lentils, Split peas
• Instead of Olive Oil: Vegetable oil
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Fennel Seeds: Ground fennel (½ tsp)
• Instead of Saffron: Turmeric (extra ½ tsp)
• Instead of Chili Flakes: Cayenne pepper
• Instead of Sweet Paprika: Smoked paprika
• Instead of Turmeric: Curry powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Water or Unsalted Vegetable Stock: Water with bouillon cube
• Instead of Vermicelli (delicate pasta): Angel hair pasta broken
• Instead of Crispy Pea Chips: Toasted chickpeas
• Instead of Lemon Juice: Lime juice
• Instead of Cilantro: Parsley
• Instead of Za'atar: Sumac + thyme blend

Equipment Needed

• Medium Stock Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Small Cup for Saffron
• Wooden Spoon or Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Toasting cumin and fennel seeds without burning them
• Sautéing onions and garlic to the right softness
• Simmering lentils and potatoes until tender but not mushy
• Adding vermicelli at the end to prevent over‑cooking

Chef Tips from the Video

• Toast the spices in a dry pan before adding oil for an even deeper flavor.
• For extra brightness, finish each bowl with a few drops of lemon zest in addition to lemon juice.
• Crispy pea chips add a wonderful contrast; you can make them by roasting frozen peas with a pinch of salt.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Prepare the saffron infusion ahead of time and keep it warm.
• Soup reheats well; add a splash of water when reheating to restore desired consistency.

Frequently Asked Questions