| 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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