Instructions: MAKES 4 TO 6 SERVlNGS

Combine the lentils, water, and bay leaf and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy. Add salt to taste toward the end of the cooking.

Heat the olive oil in a heavy-bottomed frying pan and saute the onions until tender and beginning to color. Add the garlic, coriander, and cumin and continue to saute a couple of minutes, stirring. Stir this mixture into the lentils and add cayenne and black pepper to taste.

Bring a large pot of water to a boil, add some salt, and cook the noodles al dente. Drain and add to the lentils. Add the yogurt, toss together, and serve at once.

NOTES : Italy isnt the only country where you can get great pasta. Here is just one of the many pungent Middle Eastern noodle recipes Ive come across.

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