French Puy Lentil Salad

• 3 1/2 cups water (28 fl oz)
• 1/2 onion
• 2 cloves
• 1 1/2 cups puy lentils (10 oz)
• 1 slice lemon, zest of
• 2 cloves garlic, peeled
• 1 fresh bay leaf
• 2 teaspoons ground cumin
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh mint leaves, finely chopped
• 3 green onions, finely chopped

1. Peel the half-onion and stud with the cloves.
2. Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
3. Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
4. Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
5. In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
6. Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
7. Allow to stand for 30 minutes so that the flavors absorb.
8. Serve at room temperature.

water, onion, cloves, puy lentils, lemon, garlic, bay leaf, ground cumin, balsamic vinegar, olive oil, lemon juice, mint, green onions

Taken from www.food.com/recipe/french-puy-lentil-salad-111033 (may not work)