Sort ingredients
mrk241
QR Code
Listen
Pdf
Finely chop the garlic and dice the onion. Finely dice the carrot and celery. Chop the russet potatoes into bite sized cubes. Rinse and drain the red lentils and set aside
Heat up a stock pot to medium heat. Add the cumin and fennel seeds followed by the olive oil. Fry for about 10-15 seconds. Add the onions and garlic, then sauté for 4-5mins. Add the carrots and celery, then sauté for another 4-5mins. Place a generous pinch of saffron into a cup, then pour in ¼ cup of hot water. Allow the saffron to soak for a few minutes
To the pot, add the chili flakes, sweet paprika, turmeric, and salt. Give the pot a good stir. Add the potatoes, red lentils, and saffron (along with the soaking water). Give the pot a good stir
Add 2L of water to the pot, give it a stir, and turn the heat up to bring to a boil. When it comes to a boil, turn the heat to medium low. Allow the soup to simmer for about 25mins stirring occasionally
Add the small vermicelli and give the pot a good stir. Allow the vermicelli to cook for about 1min, then turn the heat off. Plate the soup and garnish with some fresh lemon juice, cilantro, and a sprinkle of za'atar