| 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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