شوربة عدس

Cut all the vegetables into medium-sized pieces as shown in the video

Roast the potato, onion, carrot, celery, garlic, and tomato in the oven with olive oil, salt, black pepper, and paprika.

Transfer the roasted vegetables to a hot pot.

Add the washed and drained lentils.

Pour in the broth and stir well.

Season with coriander, cumin, paprika, salt, and black pepper, then let it simmer on low heat until the lentils are fully cooked

In a pan, toast the vermicelli with ghee until golden brown, then set aside.

In the same pan, sauté the chopped onion in ghee until soft.

Add the toasted vermicelli, tomato paste, and water, then cook until fully done.

Once the lentils are cooked, blend them well using a hand blender until smooth.

Strain the soup through a sieve for a silky texture.

Add the cooked vermicelli to the soup, followed by the cooking cream, and mix well.

Garnish the soup with toasted pita bread, chopped cilantro, cream and crushed red pepper

Serve hot and enjoy!