Braised Lentils

recipe
Cloves infuse the braising liquid--and thus the lentils--with savory, spicy notes.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

June 2002
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