Ingredients

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

Preparation

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.

Yield: 8 servings (serving size: about 1/3 cup lentil mixture and 1 lemon wedge)