Double Lentil Salad

• 1 cup gorgeous globular bright orange lentils (more formally called "football lentils")
• 1 cup Puy lentils
• 2 bay leaves, fresh if you've got
• 1/2 bunch garlic ramps
• 2 carrots, well scrubbed
• 1 white onion
• 2 teaspoons berbere spice mix
• 1 teaspoon salt
• black pepper
• 4 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar

1. In two separate pots, cook the two types of lentils separately, each with a bay leaf, each till they are fully cooked but not more.
2. While they are cooking, prepare vinaigrette in a large enough bowl: whisk and emulsify the olive oil, wine vinegar and berbere spice. Allow to mellow and meld.
3. Chop the garlic ramps and white onion into medium sized pieces, and mix into the vinaigrette. rnrnScrub and chop the carrots into similarly sized pieces, place in a snall bowl and cover with boiling water.
4. When the lentils are cooked and while they are still steaming, add them and the slightly softened carrots to the vinaigrette and mix till all the ingredients are well acquainted ;)rnrnAdd salt and pepper as desired. rnrnThis salad is best served warm or room temperature.rnrnBon Apetit!

gorgeous globular bright orange lentils, puy lentils, bay leaves, garlic, carrots, white onion, berbere spice mix, salt, black pepper, olive oil, red wine vinegar

Taken from food52.com/recipes/11944-double-lentil-salad (may not work)