Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 cups brown or green lentils, picked over and washed
1 bay leaf
8 cups water
3 garlic cloves, crushed
Salt and pepper to taste
1 cup broken vermicelli, egg noodles or whole wheat spaghetti

Directions

Heat the oil in a skillet and saute the onion till translucent. Add cumin and coriander and saute for another minute over medium heat. Set aside. Place the lentils, bay leaf and water in a large pot and bring to a boil. Partially cover, reduce heat and simmer for 30 minutes, stirring occasionally. Add reserved onion mixture; continue to simmer for another 15 minutes.

Add garlic, salt and pepper, adjusting seasonings to taste. Just before serving, bring back to a simmer and add the noodles. Cook until al dente, about 8 to 10 minutes depending on type of pasta. Serve at once in bowls.

Makes 6 servings.