- 3 whole cloves
- 1 small peeled onion
- 2 cups water
- 1 and 1/2 cups petite green lentils*
- 1/4 cup chopped green onions
- 2 tablespoons sherry**
- 2 tablespoons olive oil
- 2 teaspoons minced and peeled fresh ginger
- 1/4 teaspoon black pepper
- 3 minced garlic cloves
- 1 bay leaf
- 1 and 3/4 cups vegetable broth
- 1/4 teaspoon sea salt
2. Combine the onion in a large saucepan with the water, lentils, green onions, sherry, olive oil, ginger, black pepper, garlic, bay leaf, and broth.
3. Bring to a boil; cover, reduce heat, and simmer for about 30 minuets - the lentils should be tender from the braising. Remove the onion and bay leaf with a slotted spoon and discard.
4. Stir in the salt and cook for a final 2 minutes.
If you prefer, double the suggested serving size and make this your main course instead of a side dish. Incidentally, the lentils pair wonderfully with the Sauteed Escarole with Pine Nuts and Raisins I made last night for this blog.
*Petite green lentils might also be labeled "French" lentils at the store.
**My go-to vegan sherry is the Fino en Rama from Alvear. Because it is unfiltered, there's no need to worry about non-vegan filtration methods.
6 servings (about 3/4 cup), Calories 215
Petite lentils like this hold their shape even after cooking, so the end result was tender but with a nice chewiness. A savory blend of sherry, onion, garlic, and bay, but I was hoping for more clove flavor. I'd stir in about 1/4 teaspoon ground cloves next time, instead of simmering the whole cloves in the studded onion and then discarding. It also felt like a waste to discard the onion, so I'd chop it up and add back to the pot next time. Try those changes to make this even better.