Name: Vermicelli with Vegetables and Indian Spices
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups vermicelli (fine cut wheat noodles), uncooked; 1 tablespoon vegetable or avocado oil; 1 small chili pepper, finely diced; 1-inch fresh ginger, finely shredded; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 2 teaspoons ground turmeric; ¼ cup small red lentils, uncooked; ¼ cup peanuts (try raw peanuts for best results); 1 small onion, diced; 1 medium carrot, diced; 1 small bell pepper (red or green), diced; ½ cup frozen peas, thawed; 2 ½ cups water; ½ teaspoon salt (optional); 1 lemon, juiced; ¼ cup chopped fresh cilantro

Description

Make up a delicious, colorful, flavorful one-dish meal in 35 minutes with this recipe for Vermicelli with Vegetables and Indian Spices. Inspired by Indian foodways.

Ingredients

Scale

2 cups vermicelli (fine cut wheat noodles), uncooked
1 tablespoon vegetable or avocado oil
1 small chili pepper, finely diced
1-inch fresh ginger, finely shredded
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 teaspoons ground turmeric
¼ cup small red lentils, uncooked
¼ cup peanuts (try raw peanuts for best results)
1 small onion, diced
1 medium carrot, diced
1 small bell pepper (red or green), diced
½ cup frozen peas, thawed
2 ½ cups water
½ teaspoon salt (optional)
1 lemon, juiced
¼ cup chopped fresh cilantro

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Instructions

Heat a large heavy sauté pan or large pot on medium heat.
Add uncooked vermicelli to pan or pot and toast, stirring frequently, until fragrant and slightly golden in color (about 5 minutes). Transfer toasted vermicelli to a medium bowl and set aside.
Add vegetable or avocado oil to the same pan (without the vermicelli), and heat over medium-high heat.
Add chili pepper, ginger, cumin seeds, mustard seeds, turmeric, lentils, and peanuts and toast, stirring constantly, for 1-2 minutes, until fragrant and slightly golden.
Add onion, carrot, bell pepper, and peas and continue to cook, stirring frequently, until vegetables start to soften (about 6 minutes).
Add toasted vermicelli and stir well. Then add water and salt, stir well, cover pan, and cook for about 10-12 minutes, stirring occasionally, until vegetables and lentils are tender yet firm, and liquid is absorbed (May add additional water—one tablespoon at a time—if all of liquid is absorbed and it begins to stick to pan). Remove from heat and let it rest covered with a lid for an additional 2 minutes.
Remove the lid, add lemon juice, and fluff lightly with a fork. Garnish with cilantro. Serve immediately, or store leftovers in an airtight container in the fridge for up to 5 days.
Makes 6 servings (about 1 cup each).

Notes

You can make this recipe gluten-free by using a gluten-free vermicelli or pasta, though the results may differ (adjust the cooking time and liquid as needed.)

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 265
Sugar: 10 g
Sodium: 219 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 50 g
Protein: 5 g