Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 2 c Lentils, washed
1 ea Onion, chopped 1 ea Bay leaf
3 ea Garlic cloves, pressed 7 c Water
2 ts Roasted cumin seeds, ground Salt pepper
1 ts Roasted coriander, ground 4 oz Broken vermicelli
2 sm Cayenne peppers

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"

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