Braised Lentils With Cloves

This is a unique and flavourful recipe from "Cooking Light" Magazine. Cloves infuse the braising liquid--and thus the lentils--with savory, spicy notes. If you are using the regular sized lentils, you may have to simmer them for a little longer.

• Ready In: 42 mins
• Serves: 6

Ingredients

• 3  whole cloves
• 1  small onion, peeled
• 2  cups water
• 1 1⁄2 cups  petite green lentils or 1 1⁄2 cups  regular green lentils
• 1⁄4 cup  chopped green onion
• 2  tablespoons sherry wine (you can also try using 2 tbsp of fruit juice or apple cider)
• 2  tablespoons extra virgin olive oil
• 2  teaspoons  minced peeled fresh ginger
• 1⁄4 teaspoon fresh ground black pepper
• 3  garlic cloves, minced
• 1  bay leaf
• 1 (14 1/2ounce) can vegetable broth
• 1⁄4 teaspoon sea salt

Directions

1. Insert cloves into onion.
2. Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender.
3. Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.