Syrian Noodles With Lentils

• 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

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.

vegetable oil, onion, garlic, cumin seeds, roasted coriander, cayenne bell peppers, bay leaf, water, salt, vermicelli

Taken from www.food.com/recipe/syrian-noodles-with-lentils-427148 (may not work)