Project Description


  • 4 tbsp Sultan Brand olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 large carrots, peeled and cut in rounds
  • 1 tsp Ziyad Brand ground turmeric
  • 1 tsp Ziyad Brand ground cumin
  • 1 tbsp Ziyad Brand tomato paste
  • ½ tsp Ziyad Brand ground black pepper
  • ¼ tsp Ziyad Brand ground ginger
  • 1 tsp Ziyad Brand harissa or dried red chile flakes, plus more for serving
  • Salt to taste
  • 1 cup chopped parsley, divided
  • 1 cup cilantro, chopped, divided
  • 28 oz crushed tomatoes
  • 8 cups meat or vegetable stock
  • 15.50 oz can Ziyad Brand chickpeas, drained
  • 1 cup brown Ziyad Brand lentils
  • ½ cup Ziyad Brand vermicelli
  • Serve with lemon wedges and a sprinkling of cilantro


Step 1

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add all the spices, half the amount of the chopped parsley and cilantro, crushed tomatoes, tomato paste, and the stock or water and bring to a boil. Simmer uncovered for 25 minutes, then add the lentils, and chickpeas, and vermicelli noodles, salt and pepper and continue simmering until the lentils and noodles are cooked, about 20 more minutes.

Step 2

Serve hot sprinkled with the remaining cilantro and parsley. And lemon wedges.