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Braised Lentils

Yield 6 servings (serving size: about 3/4 cup)
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

Nutrition Information

  • calories 215
  • caloriesfromfat 22 %
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 14.3 g
  • carbohydrate 29.5 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 394 mg
  • calcium 32 mg

How to Make It

  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.