1 1/2 qt. water
1 c. lentils
2 med. onions, sliced
1/2 c. oil
1 tsp. salt
1 tsp. black pepper
1 tbsp. ground kisibra coriander
1 tbsp. butter

NOODLES:

Prepare noodles. Boil lentils in water. Fry onions in oil until golden brown and pour oil and onions over lentils and water. Cook 20 minutes. Add noodles; stir well. Simmer 3-5 minutes. Add salt, pepper, and kisibra. Stir and serve. Can substitute 1/2 pound egg noodles, if desired.

DOUGH:

2 c. flour
2 eggs
1 tsp. salt

Mix flour and eggs and salt. Knead together very well. Roll out on floured surface into large rectangle 1/8 inch thickness. Cut into 2 inch strips. Stack strips and cut stack on diagonal into 1/4 inch pieces. Spread pieces out on floured board to dry about 30 minutes.