WARM SPICED LENTILS
Steps:
- 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)
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