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Braised Lentils

Braised Lentils

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

Cooking Light JUNE 2002

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

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.

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 22%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.3g
  • Carbohydrate: 29.5g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 394mg
  • Calcium: 32mg
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Braised Lentils recipe

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