Red Lentil Soup with Chicken

Ingredients

• One 3½- to 4-pound chicken, quartered, with all giblets except liver
• 10 cups water, or as needed
• 2 tablespoons olive oil or unsalted butter
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 1 garlic clove
• 1½ cups red lentils, rinsed in 2 changes of cold water
• ½ cup canned crushed tomatoes
• Pinch of ground ginger, or to taste (optional)
• Pinch of ground saffron (optional)
• 1/8 teaspoon harissa (Moroccan chili paste), or ¼ teaspoon dried red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste
• 1 cup broken-up vermicelli, in 1- to 1½-inch, lengths (optional)
• Chopped fresh parsley and/or cilantro (coriander)
• Lemon wedges
• Cooked rice

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