Syrian noodles with lentils

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"

Similar recipes