Red lentil and vermicelli soup

Finely chop the garlic, dice the onion, carrots and celery small, and chop the potatoes into bite-sized cubes.

Rinse and drain the red lentils and set aside.

Over medium heat add the cumin seeds, fennel seeds and olive oil and fry the seeds 10 to 15 seconds.

Add the onions and garlic and sauté four to five minutes.

Add the carrots and celery and sauté another four to five minutes.

Soak a generous pinch of saffron in about a quarter cup of hot water.

Add the chili flakes, sweet paprika, the spice transcribed as chum rec, and the salt, and stir.

Add the potatoes, red lentils and the saffron with its water.

Add two liters of water, stir, turn the heat up and bring to a boil.

Drop to medium-low and simmer about 25 minutes, stirring occasionally.

Add half a cup of vermicelli, stir, cook about a minute and turn the heat off.

Plate and garnish with fresh lemon juice, cilantro and a sprinkle of za'atar. Serve with crispy pita chips.