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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian, Ethnic, Pasta 6 Servings

INGREDIENTS

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

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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