1/2 lb. grown or green lentils, washed & picked over
3 c. water
1 bay leaf
Salt
1 tbsp. olive oil
2 onions, chopped
3 lg. garlic cloves, minced
Pinch cayenne pepper
Black pepper
12 oz. spaghetti or linguini
1/2 c. plain yogurt
Options: 1 tsp. coriander 1 1/2 tsp. ground cumin Sub. ricotta cheese for yogurt

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

Heat olive oil in a heavy bottomed frying pan and saute the onions. Add garlic and spices if using them. Saute a couple of minutes to blend flavors, stirring. Stir this mixture into the lentils. Add cayenne and black pepper to taste.

Bring large pot of water to a boil and cook noodles al dente. Drain and add to lentils. Add yogurt (or ricotta cheese) toss together, serve at once.