Braised Lentils With Cloves |
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Prep Time: 10 Minutes Cook Time: 32 Minutes |
Ready In: 42 Minutes Servings: 6 |
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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. 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 1/2 ounce) 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.
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