Syrian Noodles With Lentils

Found on http://www.bigoven.com (by Martha Rose Shulman, "Spicy Vegetarian Feasts"). Posted for ZWT 6 - NORTH AFRICA*MIDDLE EAST.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  tablespoons  vegetable oil or 2  tablespoons olive oil
• 1  onion, chopped
• 3  garlic cloves, pressed
• 2  teaspoons roasted cumin seeds, ground
• 1  teaspoon  roasted  coriander, ground
• 2  small  cayenne bell peppers
• 2  cups lentils, washed
• 1  bay leaf
• 7  cups water (or vegetable broth)
•  salt & pepper
• 4  ounces  broken  vermicelli

Directions

1. Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat.
2. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes.
3. Simmer only until the lentils are just tender. Adjust seasonings.
4. 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.
5. In place of vermicelli, use wholewheat spaghetti noodles or macaroni.