Cloves infuse the braising liquid--and thus the lentils--with savory, spicy notes.
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
How to Make It
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.
This was a delicious side dish for the "Pan-Grilled Flank Steak with Chermoula." I made just half the recipe since it was a side dish, and used beef broth (and only 1/4 cup of liquid was water-I used broth for almost all the liquid). My only other change was to remove the onion and cut it into slices, then put it back in. Why waste the flavor?