Warm Spiced Lentils

1 c petite green lentils
1 sm onion, peeled
4 cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 tbsp extra virgin olive oil
3/4c chopped red onion
1 c chopped seeded tomato
3/4tsp ground ginger
3/4tsp ground cumin
1/2tsp ground turmeric
1/2tsp Hungarian sweet paprika
1/8tsp ground red pepper
3 garlic cloves, minced
1/4c chopped fresh cilantro
3 tbsp chopped fresh flat-leaf parsley
1 1/2tbsp fresh lemon juice
1/2tsp kosher salt
1/8tsp ground black pepper
8 lemon wedges

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, and 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. Heat oil in a large nonstick skillet over medium heat, and add chopped red onion. Cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients through garlic, and cook 2 minutes. Stir in lentils, cilantro, parsley, and cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges