Shourbat El Ads - Lentil and Vermicelli Soup

Ingredients

340 g/12 fl oz red lentils
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 litres/3-1/2 pints chicken stock
salt and freshly ground black pepper
2 tablespoons lemon juice
100 g/3-1/2 oz vermicelli pasta, broken into short lengths
2 tablespoons finely chopped flat-leaf parsley
Directions
Place the lentils in sieve and pick them over to remove any stones. Rinse under cold running water and drain.
Heat the oil in a large saucepan. Add the onion and cook until transparent, about 10 minutes. Add the garlic, cumin and coriander and cook gently for 1-2 minutes. Stir in the lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for about 50 minutes until the lentils are soft.
Season to taste and add the lemon juice and pasta. Return to the boil, stirring, and boil gently, uncovered for about 3-4 minutes until the pasta is tender. Stir in the parsley and serve hot.