- 3/4 cup of dry lentils
- 2 bay leaves
- 2 whole cloves
- one medium onion
- one bunch of parsley
- fresh cracked black pepper
- Rinse and drain the lentils, then add them with enough water to cover by a few inches to a pot. Add the two bay leaves, two cloves, salt, and a generous grind of course black pepper. Bring to a boil then simmer for 20 minutes or until tender.
- When the lentils are done, drain and set aside. Pick out the bay leaves and two cloves.
- Thinly slice the onion, then caramelize it with salt and pepper in olive oil on medium heat in a cast iron pan.
- When the onions are caramelized, add more oil and stir in the lentils. toss to combine, then remove to a bowl.
- Finely chop the parsley, then add more oil to the cast iron pan and heat it to shimmering. Add the parsley and stir to make sure any stuck on bits come off the pan. Cook the parsley for a few minutes, until very fragrant.
- When the parsley is done, scrape/pour it into the lentil and onion mixture. Serve warm.