Lebanese Lentil Salad with Garlic and Herbs

Ingredients

• 1 C green lentils
• 4 T extra-virgin olive oil
• 12 cloves garlic, very finely minced
• 3/4 cup finely chopped fresh mint
• 3/4 cup finely chopped fresh parsley
• 4 T fresh-squeezed lemon juice
• 1 1/2 tsp. ground cumin
• 1/4 tsp. ground allspice
• Salt and fresh ground black pepper to taste

Directions

1. Sort through the lentils, discarding any chipped pieces or tiny stones, then rinse them well. Add the lentils and 3 cups water to a small saucepan, bring to a boil, and lower the heat to a gentle simmer. Cook until the lentils are tender, about 25-30 minutes, knowing that older lentils may need a little more time.
2. As the lentils simmer, mince 10-12 fresh garlic cloves very finely. Warm 2-3 T olive oil in a small skillet, stir in the garlic, and cook it over very low heat until it smells deeply fragrant and is just beginning to color, about 7-8 minutes. Remove the pan from the heat.
3. While the garlic is cooking, finely chop the amount of fresh mint and parsley you want to use. In a separate bowl, whisk the lemon juice with the other 2 T olive oil, the ground cumin, and the ground allspice.
4. Once the lentils are tender, drain them thoroughly and move them to a bowl. Put the garlic pan back over the heat, pour in the lemon juice mixture, and warm it for about 1 minute. Spoon the warm dressing over the lentils, then stir gently until the lentils are evenly coated. If the lentils are very hot, you can pause here and let them cool slightly.
5. Fold in the fresh herbs, then season generously with salt and fresh ground black pepper. Serve the salad warm or at room temperature. It will keep in the fridge for a day or two, but leftovers are best after they lose their chill; a little fresh squeezed lemon juice can wake up the flavor when you serve them.