1 T extra virgin olive oil
1-2 teaspoons cumin
1 teaspoon madras curry powder (optional)
1 cup lentils
4-5 cups stock or water
½ onion chopped
2 cloves garlic, chopped
½ cup angel hair noodles
lemon wedges (optional)
Heat oil in small pot. Add garlic and onions, and saute for 2 minutes. Add spices and saute another minute. Add lentils and stock. Bring to a boil. Reduce heat to low-medium, and simmer for about 30 minutes. If you would like to puree the soup, you would want to do that at this point.
Toast the noodles in a nonstick frying pan for about 3 minutes, until golden.
Add to soup, and bring soup to a boil. Allow to boil for 5 minutes (adding a cup of hot water or stock if the soup needs to be thinned out).
Optional – a squeeze of lemon juice into each bowl, if desired.