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90 minutes
Prep: 10 minutes
Cook: 80 minutes
135 calories per serving view nutrition facts
8 servings
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| 1 | cup | lentils | rinsed |
| 8 | cups | water | |
| 2 | teaspoons | salt | |
| 1 | teaspoon | black pepper | |
| 1teaspoon | ground | cumin | |
| 1 | tablespoon | olive oil | |
| 2 | medium | onions | chopped |
| 4 | cloves | garlic | crushed |
| 1 | small | hot chili peppers | finely chopped |
| 1/2 | cup | cilantro leaves | finely chopped |
| 1/3 | cup | vermicelli | broken into small pieces |
Place lentils, water, salt, pepper, and cumin in a pot and bring to boil.
Cover and cook over medium heat for 25 minutes.
In the meantime, heat oil in frying pan; then sauté onions, garlic, and hot pepper over medium heat for about 10 minutes.
Add coriander and stir-fry for 3 more minutes.
Add frying pan contents and vermicelli to lentils and bring to a boil.
Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well- cooked.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 603mg | 25% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 8.0g | 33% |
| Sugars 3.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 1% | Vitamin C | 8% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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