Warm Spiced Lentils

• 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

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

petite green lentils, onion, cloves, bay leaves, lemon rind strip, extravirgin olive oil, red onion, tomato, ground ginger, ground cumin, ground turmeric, sweet paprika, ground red pepper, garlic, fresh cilantro, parsley, lemon juice, salt, freshly ground black pepper, lemon wedges

Taken from www.epicurious.com/recipes/member/views/warm-spiced-lentils-1234764 (may not work)