syrian noodles with lentils
- Categories
- Main dish
- Vegetarian
- Misc/food
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 each | Onion, chopped |
| 3 eaches | Garlic cloves, pressed |
| 2 teaspoons | Roasted cumin seeds, ground |
| 1 teaspoon | Roasted coriander, ground |
| 2 smalls | Cayenne peppers |
| 2 cups | Lentils, washed |
| 1 each | Bay leaf |
| 7 cups | Water |
| Salt & pepper | |
| 4 ounces | Broken vermicelli |
Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat.
Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes.
Simmer only until the lentils are just tender. Adjust seasonings.
Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls.
In place of vermicelli, use wholewheat spaghetti noodles or macaroni.
Martha Rose Shulman, "Spicy Vegetarian Feasts"
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