Moroccan lentil chorba

175g green lentils

3 tbsp olive oil

1 onion, diced

pinch of salt

pinch of cayenne

1 small carrot, diced

1 stick of celery, diced 

1 red or yellow pepper, diced 

1 tsp cumin seeds, lightly roasted and ground

1 tsp coriander seeds, lightly roasted and ground

pinch of turmeric

1 tbsp of peeled and grated fresh ginger

4 garlic cloves, crushed

700g ripe tomatoes, peeled and chopped or 500g tinned tomatoes

1.35l stock

salt

pepper

110g vermicelli, broken into pieces

4 tbsp fresh coriander, chopped