Syrian Noodles with Lentils 2 tb Vegetable oil 1 ea Onion, chopped 3 ea Garlic cloves, pressed 2 ts Roasted cumin seeds, ground 1 t Roasted coriander, ground 2 sm Cayenne peppers 2 c Lentils, washed 1 ea Bay leaf 7 c Water Salt &; pepper 4 oz Broken vermicelli Heat oil in a large casserole. Sauté onion and garlic until the onion is tender. Add cumin and coriander. Sauté for another minute over medium heat. Add cayenne pepper, lentils, bay leaf and water. Bring to a boil. Add salt and pepper to taste, cover, reduce heat and simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings. Just before serving, bring back to a simmer and 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. Serves 6. From "Spicy Vegetarian Feasts" by Martha Rose Shulman middle eastern recipe index christina m k al-sudairy buy the book!