Yield: 6 servings
|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|
|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"