Submitted by: Courtney (from Cooking Light)
You can substitute yellow or red lentils, if you prefer.
1 C petite green lentils
1 small onion, peeled
4 whole cloves
2 bay leaves
1 (2-inch) lemon rind strip
3/4 C chopped red onion
1 C chopped seeded tomato
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/4 C chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
8 lemon wedges
1. 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.
2. Heat a large non-stick skillet over med. heat and spray with pan spray or other sauté liquid. Add chopped red onion and 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 pepper. Serve warm with lemon wedges.