Warm Lentil Salad

1 cup petite green lentils
1 small onion, peeled
4 whole cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 Tbsp. extra virgin olive oil
¾ cup chopped red onion
1 cup chopped seeded tomato
¾ tsp ground ginger
¾ tsp ground cumin
½ tsp ground turmeric
½ tsp Hungarian sweet paprika
1/8 tsp ground red pepper
3 garlic cloves, minced
¼ cup chopped fresh cilantro
3 Tbsp chopped fresh flat-leaf parsley
1½ Tbsp fresh lemon juice
½ tsp salt
1/8 tsp 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.

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

Note:  Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.

Nutritional Analysis Per Serving:  Calories 112 (17% from fat); Fat 2.1g (sat 0.3g, mono 1.3g poly 0.3g); Protein 7.4g; Carbohydrate 17.2g; Fiber 8.2g; Cholesterol 0mg; Iron 2.6mg; Sodium 152mg; Calcium 25mg