1cupZiyad brand Vermicelli, crushed into 2 in. pieces (optional)
salt & pepper to taste
Heat 2 tablespoons of oil in stock pot. Add onion and sauté until soft. Add ginger, pepper, turmeric, cumin, shatta, and cinnamon. Let spices bloom for a couple of minutes.
Next, add tomatoes and cook until sauce thickens slightly. To the pot, add green and red lentils, along with the water (or broth). Cover and cook until lentils are tender.
While lentils are cooking, heat remaining 2 tablespoons of oil in sauté pan and add garlic and cilantro. Mix well and remove from heat after 3 minutes. Once lentils are tender, add garlic/cilantro mixture, chick peas, and vermicelli to the stock pot.
Simmer for 20 minutes. If necessary, you may add water to thin soup to desired consistency. Service with lemon wedges, and garnish with cilantro.