3 whole cloves
1 small onion, peeled
2 cups water
1-1/2 cups petite green lentils
1/4 cup chopped green onions
2 T. sherry
2 T. extra-virgin olive oil
2 tsp. minced peeled fresh ginger
1/4 tsp. freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
1 (14-1/2-ounce) can vegetable broth
1/4 tsp. 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.