Cider Lentils w/ carmelized onions

Wash and pick through lentils, per your usual legume cleaning procedure.

Add grated ginger, cardamom, cinnamon, and cider to cover and then some. Bring to a boil, lower to a simmer, and cook until lentils are desired consistency. Drain any remaining cider and fish out cardamom and cinnamon stick.

While lentils are cooking, place a dry skillet over medium heat. Add onoins, a large pinch of salt, and pepper. Cover. Stir every five minutes, until onions have sweated out and begin to brown. Add 2 - 3 T olive oil. Stir and continue cooking onions until they are dark brown.

Mix onions into cooked lentils and season with salt and pepper to taste. Serve hot or cold.