Yield: 8 To 10
|1 cup||Lentils; rinsed|
|1 teaspoon||Ground cumin|
|1 tablespoon||Olive oil|
|2 mediums||Onions; chopped|
|4 \N||Cloves garlic; crushed|
|1 small||Hot pepper; finely chopped|
|½ cup||Finely chopped coriander leaves|
|⅓ cup||Vermicelli; broken into small pieces|
From: Bulldogfla <Bulldogfla@...> Place lentils, water, salt, pepper, and cumin in a pot and bring to boil.
Cover and cook over medium heat for 25 minutes. In the meantime, heat oil in frying pan; then saut onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes. Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well-cooked.
Total Calories Per Serving: 108 Fat: 2 grams Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998