Title: Syrian Noodles with Lentils
Categories: Vegetarian, Ethnic, Pasta
Yield: 6 Servings

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

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