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Syrian Noodles with Lentils

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Submitted by jkd

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
pressed
2 1E+1
TEASPOONS ML CUMIN SEEDS
roasted, ground
1 5
TEASPOON ML CORIANDER
roasted, ground
2 2
X X CAYENNE PEPPER
small *
2 473
CUPS ML LENTILS
washed
1 1
EACH EACH BAY LEAVES *
7 1.7
CUPS L WATER
4 115.6
OUNCES ML/G VERMICELLI PASTA
broken

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 318 15% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 17g 17%
Dietary Fiber 21g 82%
Sugars g
Protein 34g
Vitamin A 1% Vitamin C 9%
Calcium 7% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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