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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cloves infuse the braising liquid-and thus the lentils-with savory, spicy notes. Ingredients:
3 whole cloves |
1 small onion, peeled |
2 cups water |
1 1/2 cups petite green lentils |
1/4 cup chopped green onions |
2 tablespoons sherry |
2 tablespoons extra-virgin olive oil |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1 bay leaf |
1 (14 1/2-ounce) can vegetable broth |
1/4 teaspoon sea salt |
Directions:
1. Insert cloves into onion. 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. Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.
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