| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
To 10 |
INGREDIENTS
| 1 |
c |
Lentils, rinsed |
| 8 |
c |
Water |
| 2 |
t |
Salt |
| 1 |
t |
Pepper |
| 1 |
t |
Ground cumin |
| 1 |
T |
Olive oil |
| 2 |
|
Onions, chopped |
| 4 |
|
Cloves garlic, crushed |
| 1 |
|
Hot pepper, finely chopped |
| 1/2 |
c |
Finely chopped coriander |
|
|
leaves |
| 1/3 |
c |
Vermicelli, broken into |
|
|
small pieces |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Place lentils, water, salt,
pepper, and cumin in a pot and bring to boil. Cover and cook over
medium heat for 25 minutes. In the meantime, heat oil in frying pan;
then saut onions, garlic, and hot pepper over medium heat for about 10
minutes. Add coriander and stir-fry for 3 more minutes. Add frying pan
contents and vermicelli to lentils and bring to a boil. Cover and
simmer over low heat for about 30 minutes or until vermicelli and
lentils are well-cooked. Total Calories Per Serving: 108 Fat: 2 grams
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9,
1998
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