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

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

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.

Ratings & Reviews

rstarrlemaitre's Review

June 28, 2012
A nice preparation for lentils - loved the spice from the cloves, but would simply stir in ground cloves next time. Agree that discarding the onion seems like a waste. Served with sauteed escarole.

EllenDeller's Review

September 13, 2010
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?

ChristineDC's Review

February 07, 2010
Excellent basic treatment. I'm planning to use this technique with other recipes. We're not vegetarians; I served it with grilled sausages and a salad of romaine, blue cheese, and toasted almonds.