| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
To 10 |
INGREDIENTS
| 1 |
c |
Lentils; rinsed |
| 8 |
c |
Water |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Olive oil |
| 2 |
md |
Onions; chopped |
| 4 |
|
Cloves garlic; crushed |
| 1 |
sm |
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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