Lentil Salad with Carrots and Cilantro

aggieskitchen.com
Yield: 4-6 servings
​Ingredients:

• 1 cup lentils, picked over and rinsed
• salt and pepper
• 2 cups chicken broth (use vegetable broth or water if you want to keep it vegetarian)
• 5 garlic cloves, crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 1 large lemon, juiced
• 2 carrots, shredded
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne (optional)
• 1/2 cup chopped fresh cilantro​

Preparation
To Prepare the Lentils:

1. Combine lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water and soak for 1 hour. Drain well. (Drained lentils can be refrigerated up to 2 days before cooking.)
2. Adjust oven rack to middle position and preheat oven to 325 degrees. Combine drained lentils, 2 cups water, 2 cups broth or water, garlic, bay leaf and 1/2 teaspoon salt in medium (ovenproof) saucepan. Cover pot and transfer to oven. Bake until lentils are tender but still intact, 40-60 minutes.
3. Drain lentils well and discard garlic and bay leaf.

To Prepare the Lentil Salad:

1. Whisk oil, lemon juice, cumin, cinnamon and cayenne (if using) together in a large bowl.
2. Add drained lentils, carrots, and cilantro to oil and lemon juice mixture. Toss to combine. Season with salt and pepper to taste.
3. Serve at room temperature or chilled.

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