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 |
\N \N | 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"