Title: Syrian Noodles with Lentils
Categories: Vegetarian Pasta
Yield: 6 Servings
| 2 | tb | Vegetable Oil |
| 1 | | Onion, Chopped |
| 3 | | Garlic Cloves, Pressed |
| 2 | ts | Roasted Cumin Seeds, Ground |
| 1 | ts | Roasted Coriander, Ground |
| 2 | sm | Cayenne Peppers |
| 2 | c | Lentils, Washed |
| 1 | | Bay Leaf |
| 7 | c | Water |
| | | Salt & Pepper |
| 4 | oz | 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"