Directions
Heat the vegetable oil in a large pot over medium heat. Add the mastic, if using.
Add the onion and cook for a few minutes until softened.
Stir in the garlic and cook for 1 minute.
Add the carrot, celery, potato, tomato, and hot pepper, if using. Cook for 2–3 minutes.
Stir in the lentils, cumin, tomato sauce, parsley, cilantro, and any additional spices.
Pour in enough hot water to cover the ingredients. Bring to a boil.
Season lightly with salt and pepper, then reduce the heat, cover, and simmer for 30–35 minutes, stirring occasionally and adding more hot water as needed.
Once the vegetables and lentils are very tender, remove from the heat.
Blend the soup until smooth using an immersion blender or countertop blender.
Adjust the consistency with additional hot water if desired, then season to taste with salt, pepper, and cumin.
If using vermicelli, stir it into the soup and cook until tender.
Serve hot with a squeeze of fresh lemon juice, over rice if desired, or alongside crispy pita chips.
