Lebanese Lentil Salad with Garlic and Herbs

Directions

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2-3 T olive oil in small frying pan, add garlic, and cook over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat. While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice. When lentils are tender, drain well and transfer to a bowl. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing. Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature. This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.