Syrian Noodles with Lentils
Submitted by jkd
Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
60 minLentils and noodles in one pot, spiced with roasted cumin and coriander, simmered until everything is tender and fragrant. This is the kind of food that entire cultures have thrived on for centuries, and one spoonful tells you exactly why.
The earthy warmth of the lentils meets a gentle kick of cayenne while garlic and onion build a savory base that fills the whole kitchen with the most inviting smell. Broken vermicelli goes in right at the end, soaking up that spiced broth and turning the whole pot into something thick, nourishing, and deeply satisfying.
Vegetarian, budget-friendly, and high in fiber. This feeds a crowd for almost nothing and tastes like so much more than the sum of its parts.
Variations
- Swap the vermicelli for whole wheat spaghetti or macaroni for a chewier, heartier bowl.
- Stir in a handful of chopped fresh cilantro and a squeeze of lemon juice right before serving for a bright finish.
- Top each bowl with crispy fried onions for crunch and sweetness that plays off the earthy lentils.
Kitchen Tips
- Roast and grind your own cumin and coriander seeds if you can. Pre-ground spices work, but freshly toasted whole seeds have a smoky depth that’s worth the extra two minutes.
- Simmer the lentils only until just tender, not mushy. They’ll continue cooking when you add the noodles, and overcooked lentils turn the whole pot to porridge.
- Add the noodles right before serving. They absorb liquid fast, and leftover soup with noodles in it turns into a solid brick overnight.
Ingredients
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.
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