Preparation:
1. Heat lentils and water in medium saucepan to boiling, reduce heat.
Simmer, uncovered, until lentils are very tender, about 1 hour. Drain;
reserve. 2. Heat oil in large skillet over medium heat until hot. Add
onion, garlic, and coriander; saute until onion is golden, about 12 minutes.
3. Meanwhile, cook vermicelli in large pot of boiling salted water until al
dente, about 12 min.; drain. 4. Add vermicelli, reserved lentils, butter,
salt, and pepper to skillet. Cook overlow heat, stirring occasionally,
until
butter is melted and lentils are heated through. |
