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Syrian noodles with lentils

Yield: 6 Servings

Ingredients:

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

Instructions:

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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