·        3 whole cloves
·        1 small onion, peeled
·        2 cups water
·        1 ½ cups petite green lentils
·        ¼ cup chopped green onions
·        2 tablespoons sherry
·        2 tablespoons extra-virgin olive oil
·        2 teaspoons minced peeled fresh ginger
·        ¼ teaspoon freshly ground black pepper
·        3 garlic cloves, minced
·        1 bay leaf
·        1 (14 ½-ounce) can vegetable broth
·        ¼ teaspoon sea salt

Insert cloves into onion.  Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan.  Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender.  Remove onion and bay leaf with a slotted spoon; discard.  Stir in salt; cook 2 minutes. 

Nutrition Facts Per Serving
Calories:  215
Protein:  14.3 g
Carbohydrates:  29.5 g
Total fat:  5.3 g
Saturated Fat:  0.7 g
Fiber:  5.3 g
Cholesterol:  0 mg
Sodium:  394 mg