Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.
1 cup petite green lentils
1 small onion, peeled
4 whole cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 tablespoon extravirgin olive oil
3/4 cup chopped red onion
1 cup chopped seeded tomato
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon Hungarian sweet paprika
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 lemon wedges
How to Make It
Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind.
Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges.
Made half the recipe but used the spices as given (we like food with strong flavors). This was quite delicious and I would not omit any aspect of it. Used a mixed sprouted lentil blend rather than all green. Served surrounded by roasted beets, roasted carrots, lightly braised greens, cottage cheese, and pita wedges. A small spoonful of Major Grey chutney added a luxurious smoothness.
Delicious recipe full of flavor and super easy, using a lot of pantry staples I already had in house. I substituted a can of chopped tomatoes for fresh since I didn't have any and it worked great. Also, I got called out of the house after having cooked the lentils. I stored them until the next day and then commenced with cooking the red onion and spices. The lentils came out perfectly warm, spiced and still had great texture. (I had worried they'd get mushy). It would be an easy dish to put the lentils cooking in the morning while getting ready for your day and then finish them for dinner that night, taking 15 min. tops.
It has gone into our regular rotation (frequently paired with lamb chops).