Vegetarian Harira with Preserved Lemon Oil

1. Soak the saffron threads in one teaspoon of warm water. Heat half the olive oil in a heavy based saucepan over medium heat. Add onion and cook until soft. Add celery, coriander roots and stalks and tomato to the pan. Stir through the saffron water, cinnamon stick, ground coriander, ground ginger, turmeric and black pepper. Add stock, water, green lentils and drained chickpeas. Bring to the boil, cover tightly and reduce heat to a simmer for half an hour or until the chickpeas and green lentils are nearly tender. Stir through red lentils, bring to the boil, reduce heat and simmer for a further 10 minutes or until all pulses are tender.
2. Remove cinnamon stick. Add lightly beaten egg, stirring the soup so that it makes strands. Add vermicelli and cook until tender. Season with salt and more pepper if necessary.
3. For preserved lemon oil: process in a food processor coriander leaves, preserved lemon, garlic and remaining olive oil. Drizzle over soup ladled into serving bowls. Serve with crusty bread, if desired.

* To quick soak chickpeas cover with boiling water. Leave for 1/2 hour and repeat.