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SYRIAN NOODLES WITH LENTILS

Ingredients: 2 Tablespoon(s) Tomatoes, crushed 1 Onion, chopped 3 Garlic cloves, pressed 2 Teaspoon(s) Roasted cumin seeds, ground 1 Teaspoon(s) Roasted coriander, ground 2 small Cayenne peppers 2 Cup(s) Lentils, washed 1 Bay leaf 7 Cup(s) (1 can) Chick Peas ** 4 Ounce(s) Broken vermicelli Directions: 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"
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