2 tb Vegetable oil

1 ea Onion, chopped

3 ea Garlic cloves, pressed

2 ts Roasted cumin seeds, ground

1 ts 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. 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"