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I cup lentils, rinsed 8 cups water 2 teaspoons salt I teaspoon pepper I teaspoon ground cumin 1 Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed 1 small hot pepper, finely chopped 1/2 cup finely chopped coriander leaves 1/3 cup vermicelli, broken into small pie(es 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 saut6 onions, garlic, and hot pepper over medium heat for about 1 0 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. The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup. Total Calories Per Serving.- 108 Fat.- 2 grams Submitted By ARLENE SCHIFFMAN <ARLENES@HOLLY.COLOSTATE.EDU> On