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